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Melt the butter in a large pot over medium-high heat. Add carrot, celery, onion, green onion, rosemary, pepper and garlic. Sauté about 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk until there are no lumps. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Season with salt.
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