1. In a saucepan, bring the broth and turmeric to a boil. Pour over the bulgur wheat. Season with salt and pepper.2. Mix quickly and let the bulgur wheat swell for 5 minutes. Fluff with a fork.3. In a skillet, melt the butter, sauté the chorizo cubes for 5 minutes. Transfer to a bowl and let cool.4. Add the peppers, parsley, palm hearts, and cooled bulgur wheat; mix.5. In a small bowl, whisk together the orange juice and olive oil. Season with salt and pepper. Gently mix with the rest of the ingredients.6. Refrigerate for 30 minutes before serving