Baked Skinned Turr is a unique Newfoundland delicacy that captures the essence of traditional coastal cooking. This recipe, found in Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, showcases the rich flavors of turr, a seabird commonly harvested along Newfoundland’s rugged shores. It’s a dish that reflects the resourcefulness and culinary ingenuity of the island’s inhabitants.
To prepare this dish, start by carefully skinning the turr to retain its delicate meat. Then, marinate it with a blend of herbs, spices, and a touch of lemon to enhance its natural flavors. Bake the marinated turr slowly to ensure it stays tender and juicy. The result is a savory, aromatic dish that’s both hearty and nutritious.
Our step-by-step recipe ensures you can recreate this traditional Newfoundland favorite in your own kitchen. Whether you’re familiar with cooking wild game or trying it for the first time, Baked Skinned Turr offers a delicious and authentic taste of Newfoundland’s culinary heritage. Serve it with a side of roasted vegetables or a fresh salad for a well-rounded meal that celebrates the bounty of the sea.
Baked Skinned Turr Recipe:
Put skinned birds (2 or 3) in roaster Stir 1 envelope Onion Soup mix in 1 to 1/2 cups water Pour over birds. Bake 350deg. until tender. Baste a few times during baking
Submitted by: Joan Tulk
