Baked Turr is a cherished Newfoundland dish that brings the flavors of the North Atlantic to your table. This recipe, taken from Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, celebrates the traditional methods of preparing turr, a seabird native to the region. It’s a culinary tradition that has been passed down through generations, reflecting the island’s rich heritage and connection to the sea.
To make Baked Turr, start by cleaning and preparing the bird, then marinate it in a mix of savory herbs and spices. The turr is then baked to perfection, resulting in tender, flavorful meat that pairs beautifully with a variety of sides. The baking process locks in the juices, making each bite a delightful experience.
Our recipe guide provides detailed instructions to help you create this classic Newfoundland dish at home. Whether you’re a seasoned cook or a beginner, you’ll find this recipe easy to follow and rewarding to make. Baked Turr is perfect for family dinners or special occasions, offering a taste of Newfoundland’s culinary traditions and the bounty of its coastal waters.
Baked Turr Recipe:
Clean birds, drain well and stuff with a dressing of breadcrumbs, onion, salt, pepper, melted butter and savory. Dredge bird and put in roaster. Sprinkle with salt and pepper. Bake about 1/2 hour at 400-425 degrees. To render off the fat. Pour this fat off and lower heat to 350 degrees, cook for at least another 1 to 1 1/2 hours. Drain off fat as it renders out.
