Set a large deep skillet with a lid over medium-high heat.

Add the olive oil to the skillet and let it heat for about 30 seconds.

Brown the turkey: Put the ground turkey into the skillet.

Season the meat: Sprinkle in 1/2 teaspoon of the kosher salt and about 1/4 teaspoon of the black pepper.

Cook the turkey for 5 to 6 minutes, breaking it into small pieces with a spoon, until there is no pink left and some browned spots appear.

Transfer the turkey from the skillet to a plate and leave any drippings in the skillet.

Soften the onion: Add the chopped onion to the skillet.

Cook the onion for 3 to 4 minutes, stirring often, until it softens and starts to look glossy.

Build the base: Add the tomato paste to the onion in the skillet.

Stir the tomato paste for 1 minute, until it darkens slightly and smells sweeter.

Toast the grain: Add the bulgur to the skillet.

Stir the bulgur for 1 minute so the grains are coated with the tomato mixture.