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 Tablespoons Minced Garlic
  • 1/3 Cup Olive Oil
  • 1 1/3 Tablespoons Yellow Mustard
  • 1 1/3 Tablespoons Dried Oregano
  • 50 Slices (cut in halves) Slicing Tomatoes
  • 2 Heads Lettuce (pulled for sandwiches)
  • Cucumber Sauce: 10 Cups Diced Cucumber, 6 1/2 Cups Nonfat Plain Yogurt, 1 1/4 Tablespoons Dill Weed, 1 1/3 Tablespoons 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.

View Menu Inspirations