Turkey bulgur Calories

Make turkey bulgur by browning bite-size turkey pieces with onion, then stirring in bulgur and hot stock or water. Cover and cook gently until the bulgur is tender and the liquid is absorbed, then let it rest before serving.

Turkey thigh works especially well in turkey bulgur because it stays moist during cooking. Turkey breast is leaner and cooks faster, so cut it evenly and avoid overcooking it before adding the bulgur.

Black pepper, paprika, cumin, and dried mint all work well in turkey bulgur. Use tomato paste for a deeper, savory flavor, or add a little lemon at the end to brighten the dish.

Serve turkey bulgur with a crisp salad, plain yogurt, or cucumber yogurt sauce. Roasted vegetables also pair well; choose something fresh or lightly acidic to balance the warm, savory pilaf.

To keep turkey bulgur from getting mushy, use coarse bulgur and avoid adding too much liquid. Keep the pot covered while it cooks, resist stirring repeatedly, and let it stand briefly after the liquid has been absorbed.

Yes, you can use fine bulgur for turkey bulgur, but it cooks faster and needs less liquid than coarse bulgur. Add it near the end of cooking so it softens without turning pasty.

Yes, turkey bulgur can be made in a slow cooker, but add the bulgur later rather than leaving it to cook for the full cycle. This helps prevent it from becoming overly soft while the turkey cooks.

Leftover turkey bulgur keeps for a few days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you need, until it is steaming hot throughout.

Yes, turkey bulgur freezes well, although the bulgur may soften slightly after thawing. Cool it, divide it into airtight portions, and thaw in the refrigerator before reheating thoroughly.