It works pretty well. It is a less refined sugar and more natural sugar. When used in baking one can tell the difference. It would depend what you are doing as to the result. I use turbinado a lot for brûlée. I also mix the sugars at times. Turbinado burns more quickly.

Turbinado sugar contains more moisture than regular white sugar, so the resulting baked good may have more moisture -- which may be better for cakes and muffins, but less so for cookies.