Separate your dough into two balls- 2/3 of the dough and 1/3 of the dough.
Use arrowroot to flour your surface and use a rolling pin to roll out the larger ball of dough into a circle about 12" in diameter, about 1/4" thick. Carefully wrap the dough around the rolling pin and place it in the prepared pie plate. If it tears, just press it back together.
Transfer the turkey filling into the prepared crust.
Roll out the remaining dough ball into a 9" circle, about 1/4" in thickness. Again, wrap it around the rolling pin and carefully roll it over the top of your pie. Press the edges onto the edges of the lower crust to seal the pie. Use a sharp knife to make a half dozen slits in the top of the crust.
Place in the pre-heated oven and bake for 35-40 minutes, until crust is lightly golden. Allow to cool before slicing and serving. Serves 6-8 people.