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I would not advise trying to do turkey turnovers. You can't fit in much filling for one. I would use regular pie crust so you had a bigger crust to start with that had more strength than puff pastry.
Sounds like you are looking for a calzone type pie. Sounds good. About all I have is what I have done for years. Mix cut up leftover turkey, some sliced mushrooms and onions, whatever veg we had like green beans (but you could use anything), small chunks of leftover stuffing and the same with mashed potatoes. Just whatever looks good. I mix in a bowl first. I add enough gravy to coat and look good, not too much. I bake a smaller pie these days, in a glass square baking dish. I unfold one puff pastry sheet, press into the bottom of the dish. Pierce with toothpick all over and bake for 10 minutes first. Then I take out, add the filling and place the second pastry sheet on top and then bake. I do not pierce the top sheet. Bake til just golden brown on top. Serves 4. If you used pie crust and tried a calzone it could get pretty messy but if you rolled it out thicker it could work. You could also do small pot pies instead of turnovers so puff pastry would work IMO. When you unfold the sheet and cut it into 4 pieces, use small square baking dishes and you would get 2 individual pot pies from one sheet. I may try that next time.
My turkey gravy has no dairy. I cook the neck and innards, take them out and add a quart carton of turkey broth to it, pepper, a few tablespoons of soy sauce and a teaspoon of that turkey bouillon paste in a jar. Cook for a while and then thicken with a corn starch slurry. A couple of weeks ago I did a chicken pot pie with the puff pastry. It was a quickie. Added a bag of thawed and partially cooked soup veggies to the chicken, and used garlic alfredo sauce for a sauce. It was yummy, although a little on the rich side. Hope some of that helps!