Turkey Gyro

50 Servings
1.5 Hours Prep Time
2 Hours Total Time


  • 100 whole wheat pita bread halves
  • 6.25 lbs. Shady Brook Farms® Premium Thick Cut Turkey Breast
  • 2 Cups lemon juice
  • 2 2/3 Tbsp. minced garlic
  • 1/3 Cup olive oil
  • 1 1/3 Tbsp. yellow mustard
  • 1 1/3 Tbsp. dried oregano
  • 50 slicing tomatoes (cut in halves)
  • 2 heads lettuce (pulled for sandwiches)
  • Cucumber Sauce: 10 Cups Diced Cucumber, 6 1/2 Cups Nonfat Plain Yogurt, 1 1/4 Tbsp. Dill Weed, 1 1/3 Tbsp. Minced Garlic


  1. Mix lemon juice, garlic, olive oil, mustard and oregano to create marinade.
  2. Pull turkey slices apart and marinate for 1 hour in refrigeration.
  3. Cook turkey at 300° F in a covered pan with a little water for 6 to 8 minutes, until the internal temperature measures 170° F, and cool.
  4. Slice turkey into long strips.
  5. Dice cucumber and add yogurt, dill and garlic; mix and refrigerate. (Chef Tip: Streamline prep by making the marinade the day before.) Can also use pre-made tzatziki sauce if available.
  6. Warm pitas (Chef Tip: Batch warm 50 pitas at a time on sheet tray layered with parchment (can layer up to 2).
  7. Add 3 to 4 pieces lettuce to cover bottom of pita, top with 2 half slices of tomato.
  8. Place 2 ounces of turkey on top of tomato.
  9. Serve cucumber sauce/tzatziki sauce on side.

Ideas Your Students Will Love

We’ve come up with exciting turkey dishes for your school menu that are not only part of a healthy diet and delicious, they’re anything but boring. It’s how school lunches should be.

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