Game on: More than two decades later, family’s turkey cookoff competition stronger than ever
It started more than 20 years ago – nobody recalls the exact year – when Amor Andy of Chartiers Township prepared her annual savory, moist, Thanksgiving turkey.
Her brother-in-law, Lou Andy – affectionately known as Uncle Lou – said off-handedly at dinner, “I’d like to make a turkey.”
“Go ahead,” Amor responded.
The next year, Uncle Lou arrived lugging a juicy, glazed turkey.
“It was phenomenal. This man doesn’t cook, and I don’t know how he did it, but it was delicious. The glaze was so good,” said Amor, begrudgingly acknowledging her brother-in-law’s culinary accomplishment. “So it kind of became like, OK, I’m going to make a turkey next year and you make a turkey, and we’ll see who makes the best turkey. And it truly has evolved from that.”
Indeed, it’s “game on” at the annual Andy Thanksgiving dinner, with as many as half a dozen family members vying each year for the title of “Andy Family Turkey Cookoff Champion” and the honor of having the winner’s name etched onto a Stanley Cup-style trophy.
“It’s friendly, but don’t misunderstand: it’s stiff competition,” said Amor. “At some point, we got crazy about this whole thing.”
The tradition has grown, much the same way Amor and Rob Andy’s family has, and these days, the couple welcomes about 40 family members and friends – including the Andys’ three children and eight grandchildren – for the Thanksgiving feast.
The competitors’ job is to roast the turkeys, which must be baked, plated and ready for judging by 1 p.m. sharp; Amor handles all of the side dishes – mashed potatoes, sweet potatoes, green bean casserole, corn, homemade noodles, and more.
As for the competition, Amor provides each participant with a 12-pound turkey and a silver platter. “People have argued about everything, so we all use the same size turkey so they can’t complain about any unfair advantages,” she said.
Three judges rate the turkeys in eight categories, including appearance, taste, juiciness and “all homemade.”
Over the years, the cookoff has become a celebration of culinary creativity. The Andy family chefs often push the envelope when preparing their birds, not settling for the traditional stuffed bird. Amor’s daughter, Christy Hoyt, and oldest grandson, Abram Andy, took first place in 2021 with a Dunkin’ Donut turkey soaked overnight in a bath of orange- and cherry-flavored slushies and stuffed with glazed donut holes that had been sauteed with onions and celery.
“I think I have been the most creative when it comes to making the turkeys,” said Abram, 28, who is tied with his uncle, Nick Andy, for the most turkey cookoff wins, with three apiece. “The Dunkin Donut turkey, you’d think that it’s going to be too sweet, but it’s so, so good. It wasn’t too sweet at all. The donut stuffing is almost like a cake.”
In years past, Abram crafted a Jamaican jerk turkey and a fiesta-style bird topped with chips, salsa and guac, and served with tequila shots.
Other family entries have included a General Tso-inspired turkey, complete with rice, chopsticks, and a sweet and spicy glaze, a Parmesan and truffle oil turkey served with french fries, and a barbecued turkey.
Plating, too, is elaborate, with themes like the Macy’s Day Parade, a campfire, and hunting. Danielle Andy Belusko created a beach-themed turkey that featured a bikini-clad bird.
This year, five turkeys are entered into the competition.
Abram aims to become the winningest chef on Thursday when he unveils a Cajun turkey, but he faces stiff competition from his brother, Enzo Andy, and two cousins, Sophia and Adelina Andy, who have teamed up to prepare a Greek roasted turkey, and Amor’s son-in-law, Brian Hoyt, who is deep-frying a bird.
For Amor, who hosts weekly Sunday dinners for her family, cooking is a labor of love.
“We have Sunday dinner every Sunday together. There’s 16 of us, so that table is always full,’ said Amor, waving her arm in the direction of the dining room, where a long table and 16 high-backed chairs dominate the space. “Family was always important to me in general, but once I married Rob, who has a huge Italian family, it became even more important. It’s about food, and I’m a foodie. I love my family, and I love to cook.”
Thanksgiving is one of Amor’s favorite days, and she delights in hosting dinner, and all of the cooking, baking and planning that goes into the turkey cookoff and the meal. During the holiday, her large kitchen and garage are transformed, with countertops and tables packed with food, desserts and beverages.
“This time of year, I keep thinking of folks that maybe don’t have somewhere to go, they’re from out of town or don’t have family around here, and we invite them, too. I’m fortunate enough to have the space and a love of food,” said Amor. “Holidays are important. Family matters, people matter. What else do you have? We are an open door.”
Amor’s hope is that the next generations of Andys will carry the torch.
“I hope my great-grandchildren do this,” said Amor, reflecting on how the competition has mushroomed into a longstanding family tradition. “We are now to the point where my kids are a big part of it, and now I have these adult grandkids who are in it. Who would have thought? I hope the tradition continues.”