The only real trick here is to be particular with how that turkey is reheated. First, infuse olive oil with lemon zest and fresh oregano. (It sounds complicated, but all you’re doing here is cooking the aromatics until they sizzle.) Remove them from the oil, add shredded or sliced turkey, toss to coat, and then throw in a bit of water and let it steam over medium-low heat until hot. It’ll only take a few minutes.
Meanwhile, whisk together tahini, lemon juice, water, and a bit more oregano to make a sauce. Pull out whatever leftover onions and greenery you’ve got in the fridge to use for toppings and arrange it on a plate. Toast flatbread or pita in the oven just until warm.