In Greece you will find street vendors, especially on the islands, with their spits of gyro meat selling this delicious fare.  We’ve made this with ground turkey because it is generally considered more heart healthy.

Serves 6-8

1 medium onion (about 150–170 g), finely chopped or shredded

2 pounds (907 g) ground turkey thigh

1 tablespoon (9–10 g) finely minced garlic

1 tablespoon (3–4 g) dried marjoram OR 2 tablespoons (6–8 g) fresh oregano

2 tablespoons (5–6 g) fresh finely chopped rosemary

2 teaspoons (11–12 g) kosher salt

½ teaspoon (1–1.5 g) freshly ground black pepper

In a large bowl add the onion, turkey, garlic, marjoram, rosemary, salt and pepper.  Mix to combine completely.  Put a piece of plastic wrap on the cutting board or counter.  Place the turkey mix onto the plastic wrap. and wet your hands with a bit of water to prevent sticking. Shape it into a log or sausage shape, removing any trapped air pockets as well as you can. Fold the wrap over, so the meat is encased inside. Make sure to overlap the plastic wrap, but don’t get it caught up in the meat. Push the meat from side to side through the wrap to remove more trapped air. Grab the sides of the wrap and roll the log tight. The roll will get a bit thicker and shorter. You can wrap it in another piece of plastic and place it in a ham maker.  Screw down the lid to compact the meat or place in a food saver bag.  In a pot or container large enough to fit either the ham maker or the vacuum packed log.  Set the sous vide for 165F/74C and cook for 1 1/2-2 hours.  Test temperature and remove from water.  Let rest until cool.  Place in the fridge for 8-10 hours.  

To Serve:

Slice the meat thinly.  Place a skillet on medium high heat.  Brown the slices on both sides for 30 seconds to 1 minute.  You will probably have to do this in batches.