Yes, Turbinado is "sugar in the raw."
FYI "Belgian candy sugar" is really just whatever sugar the monks and Belgian brewers bought in bulk, then inverted and boiled down to whatever darkness they wanted in their beer. It's not a special magical sugar, grown for them by secret society of castrated elves specially for the monks to brew beer with. It was whatever was reasonably priced in bulk. More often than not it was beet, but it could have been cane, depending on what traders had for them...but "Belgian Candy Sugar" is really just "
the sugar that the belgians happened to use." And to me, buying overpriced sugar is ridiculus, especially when you can make your own. I think that the original Belgian Monks would laugh at us silly American homebrewers who pay 3 times as much for it from the LHBS, when we can buy it from bulk food warehouse.
Graham Sanders on the aussie craft brewer radio first brought it up with one of those authors of Beligian Style books, can't recall who.
We've been discussing it for years.
https://www.homebrewtalk.com/f36/quick-interesting-read-dubbels-99971/
https://www.homebrewtalk.com/f39/candi-sugar-necessity-148786/
https://www.homebrewtalk.com/f12/candi-syrup-all-out-stock-128960/#post1445241
And many even argue that if you're just using "clear" cadi sugar or syrup, then just dump it directly in the kettle, since the sugar theoretically inverts itself during the boil. If you are using darker grades in your recipes, then inverting them with a little cream of tartar, citric acid, lemon juice or vinegar, and pre carmalizing them to the level you want is a good idea. There are "recipes" for making candi in both rock and syryp form. It's really easy. No harder than making Cand
y.
When to add it? If it is just a couple pounds you can add it anytime in the boil...if it is more than two and is a big recipe, I usually add the rest throught primary fermentation. Usually a pound at a time. I wait for the intial krausen to fall, then add a pound, which will re-krausen, then when that falls I'll add the next batch, ad infitum....That way you aren't over taxing the yeast too much.