Think it will get to temp? Target temp 150° 110q cooler.
Thanksgiving shenanigans. Trying to prep a few birds. Think I might need a second wand.
by Toker72
18 Comments
Shameless522
That’s a lot of water to keep warm. I had trouble with two carnish hens
Soggy_Requirement_75
You need to check the specs. By the looks of it, I have a similar Anova, and it’s rated for 5 gallons. I’m not sure if just one device will cut it.
culturejelly
I mean, A) get your biggest stock pot as full as you can easily carry with pot holders going on the stove and dump that in so it doesn’t take 3 days to even test the thing, B) throw a folded up blanket on top of that cardboard to give that little guy half a chance of keeping up with heat loss, C) pickup a cheap backup sous vide to help share the load and buy time if your primary fails for some reason. And should that happen you get the job of adding boiling water from the stove/kettle/microwave as often as necessary to keep the temp up.
And make sure to calibrate the two sous vide circulators so you can accurately set them to the same temp.
Oh, is there any kind of plastic under that cardboard? I’m just imagining a steamy mess dripping down into the water clogging up your circulator(s).
Jusmon1108
It may hold temp with only water but once you drop the birds, it’s going to be too much volume for a single unit to maintain.
TheRauk
It will get to temperature next to the Anova unit. On the other side of the cooler, the middle, etc. not so much. The units aren’t made to keep 100 quarts to temperature.
ARandomMan73
I would use stove to get wayer above temp so when turkeys go in it will be closer to temp. You still might need to supplement with hotter water until you get to temp and holding, there is a chance at that point it will keep it there 😀. Good luck!
Toker72
We dropped it down to a 5 gallon bucket. One too many cold snacks and 8 Cornish hens to cook had a guy thinkin’ for a second.
bafrad
I have the turkey cut up into white and dark and into 3 separate containers.
Katmadutu
If that lid is removable, take it off and cover most of the top, lay a couple beach towels over it to cover gaps. I’ve done it with multiple racks of ribs. edit to add, be sure the unit isn’t getting steam over it.
Digitalzombie90
you are going to have temp variation, at least place the circulator in the middle or cook 5-10 degree hotter.
carnitascronch
I’ve tried heating lots of water with this same unit and had no luck getting beyond 150 (not exactly sure how much water it was) – but I just got the Anova pro (half off for Black Friday on Amazon right now) and it can heat up to like 15 gallons 🤯
Classic_Weakness_455
You need a second on the other end to properly circulate, also go 5 degrees higher than you normally would.
sagaciousmarketeer
Cut a hole in that lid and close it.
Hungry_Kick_7881
In my experience no. Especially with the amount of meat you are cooking. I had an industrial sized sous vide at my last job and it would struggle with this.
You could do it like a restaurant and par cook them 1-2 at a time. This is how I’d do it. I apologize for the length. I did you favor and had Ai fix the grammar and short hand from my recipe. I also adjusted all of the portions for 8 birds. It calls for duck fat or tallow. I prefer tallow, it lends itself better to this preparation. I also recommend getting good butter with a milk fat content 80% or more. Use fresh herbs and the brine is what makes this delicious. Don’t skip it.
Cornish Game Hen Recipe – Serves 8
Initial Preparation: Brine Solution (4-6 hours): – 5% salt solution – 2 sprigs thyme – 4 garlic cloves, crushed – 2 bay leaves – 1 gallon cold water
Compound Butter: – 1 lb unsalted butter, softened – 2 tablespoons shallots, minced – 2 tablespoons fresh herbs (thyme, parsley), finely chopped – 2 cloves garlic, microplaned – Salt and white pepper to taste
Method:
1. Brine Preparation: – Brine hens for 4-6 hours – Remove from brine, pat completely dry – Allow to air dry in refrigerator for 1 hour
2. Initial Sous Vide Cook (working in batches of 2): – Season under skin with compound butter – Vacuum seal individually with 1 oz duck fat per bird (duck fat can be replaced with tallow) – Cook at 150°F (65.5°C) for 2-4 hours – Immediately ice bath after cooking – Hold at 38°F (3.3°C) until final cooking
Timing for Initial Cook (8 birds total): – First batch (birds 1-2): Start 4.5 hours before service – Second batch (birds 3-4): Start 3.5 hours before service – Third batch (birds 5-6): Start 2.5 hours before service – Fourth batch (birds 7-8): Start 1.5 hours before service
Final Cooking Process (4 birds per batch):
First Batch (Birds 1-4): 1. Remove from refrigeration 20 minutes before final cooking 2. First stage: 325°F convection oven for 15-18 minutes (target 135°F internal near bone) 3. Second stage: Increase to 475°F for final 4-5 minutes for skin crisping 4. Rest in warm area while second batch cooks
Second Batch (Birds 5-8): 1. Begin reheating process when first batch enters second stage 2. Follow same two-stage process as first batch 3. Time this so second batch completes just as first batch finishes resting
Final Resting: – Rest each batch 5-7 minutes before service – Brush with clarified butter just before plating – Check final temperature (140-145°F ideal serving temperature)
Critical Points: – Maintain consistent brine time across all birds – Ensure complete drying after brining – Monitor internal temperature during both heating stages – Watch skin carefully during final high-heat stage if it begins to blacken, pull them – Time the batches so all birds can be served at optimal temperature
Serve immediately after resting with desired accompaniments.
Note: Total time from start to service: approximately 5 hours including brining
Note to self. Using Ai to scale the recipes saves a metric fuck load of time.
chunkypenguion1991
I use a tea kettle to help it out now and then. I’ve never tried anything that big(that’s what she said). But I think with some manual intervention it would work
DucksButt
I have the 1100w Anova, and it worked for me in a 120qt Coleman.
18 Comments
That’s a lot of water to keep warm. I had trouble with two carnish hens
You need to check the specs. By the looks of it, I have a similar Anova, and it’s rated for 5 gallons. I’m not sure if just one device will cut it.
I mean, A) get your biggest stock pot as full as you can easily carry with pot holders going on the stove and dump that in so it doesn’t take 3 days to even test the thing, B) throw a folded up blanket on top of that cardboard to give that little guy half a chance of keeping up with heat loss, C) pickup a cheap backup sous vide to help share the load and buy time if your primary fails for some reason. And should that happen you get the job of adding boiling water from the stove/kettle/microwave as often as necessary to keep the temp up.
And make sure to calibrate the two sous vide circulators so you can accurately set them to the same temp.
Oh, is there any kind of plastic under that cardboard? I’m just imagining a steamy mess dripping down into the water clogging up your circulator(s).
It may hold temp with only water but once you drop the birds, it’s going to be too much volume for a single unit to maintain.
It will get to temperature next to the Anova unit. On the other side of the cooler, the middle, etc. not so much. The units aren’t made to keep 100 quarts to temperature.
I would use stove to get wayer above temp so when turkeys go in it will be closer to temp. You still might need to supplement with hotter water until you get to temp and holding, there is a chance at that point it will keep it there 😀. Good luck!
We dropped it down to a 5 gallon bucket. One too many cold snacks and 8 Cornish hens to cook had a guy thinkin’ for a second.
I have the turkey cut up into white and dark and into 3 separate containers.
If that lid is removable, take it off and cover most of the top, lay a couple beach towels over it to cover gaps. I’ve done it with multiple racks of ribs. edit to add, be sure the unit isn’t getting steam over it.
you are going to have temp variation, at least place the circulator in the middle or cook 5-10 degree hotter.
I’ve tried heating lots of water with this same unit and had no luck getting beyond 150 (not exactly sure how much water it was) – but I just got the Anova pro (half off for Black Friday on Amazon right now) and it can heat up to like 15 gallons 🤯
You need a second on the other end to properly circulate, also go 5 degrees higher than you normally would.
Cut a hole in that lid and close it.
In my experience no. Especially with the amount of meat you are cooking. I had an industrial sized sous vide at my last job and it would struggle with this.
You could do it like a restaurant and par cook them 1-2 at a time. This is how I’d do it. I apologize for the length. I did you favor and had Ai fix the grammar and short hand from my recipe. I also adjusted all of the portions for 8 birds. It calls for duck fat or tallow. I prefer tallow, it lends itself better to this preparation. I also recommend getting good butter with a milk fat content 80% or more. Use fresh herbs and the brine is what makes this delicious. Don’t skip it.
Cornish Game Hen Recipe – Serves 8
Initial Preparation:
Brine Solution (4-6 hours):
– 5% salt solution
– 2 sprigs thyme
– 4 garlic cloves, crushed
– 2 bay leaves
– 1 gallon cold water
Compound Butter:
– 1 lb unsalted butter, softened
– 2 tablespoons shallots, minced
– 2 tablespoons fresh herbs (thyme, parsley), finely chopped
– 2 cloves garlic, microplaned
– Salt and white pepper to taste
Method:
1. Brine Preparation:
– Brine hens for 4-6 hours
– Remove from brine, pat completely dry
– Allow to air dry in refrigerator for 1 hour
2. Initial Sous Vide Cook (working in batches of 2):
– Season under skin with compound butter
– Vacuum seal individually with 1 oz duck fat per bird (duck fat can be replaced with tallow)
– Cook at 150°F (65.5°C) for 2-4 hours
– Immediately ice bath after cooking
– Hold at 38°F (3.3°C) until final cooking
Timing for Initial Cook (8 birds total):
– First batch (birds 1-2): Start 4.5 hours before service
– Second batch (birds 3-4): Start 3.5 hours before service
– Third batch (birds 5-6): Start 2.5 hours before service
– Fourth batch (birds 7-8): Start 1.5 hours before service
Final Cooking Process (4 birds per batch):
First Batch (Birds 1-4):
1. Remove from refrigeration 20 minutes before final cooking
2. First stage: 325°F convection oven for 15-18 minutes (target 135°F internal near bone)
3. Second stage: Increase to 475°F for final 4-5 minutes for skin crisping
4. Rest in warm area while second batch cooks
Second Batch (Birds 5-8):
1. Begin reheating process when first batch enters second stage
2. Follow same two-stage process as first batch
3. Time this so second batch completes just as first batch finishes resting
Final Resting:
– Rest each batch 5-7 minutes before service
– Brush with clarified butter just before plating
– Check final temperature (140-145°F ideal serving temperature)
Critical Points:
– Maintain consistent brine time across all birds
– Ensure complete drying after brining
– Monitor internal temperature during both heating stages
– Watch skin carefully during final high-heat stage if it begins to blacken, pull them
– Time the batches so all birds can be served at optimal temperature
Serve immediately after resting with desired accompaniments.
Note: Total time from start to service: approximately 5 hours including brining
Note to self. Using Ai to scale the recipes saves a metric fuck load of time.
I use a tea kettle to help it out now and then. I’ve never tried anything that big(that’s what she said). But I think with some manual intervention it would work
I have the 1100w Anova, and it worked for me in a 120qt Coleman.
I used [astrofoil](https://www.amazon.com/SmartSHIELD-3mm-Reflective-Insulation-Commercial/dp/B0831T5X3Y?crid=XDO471WJZMHU&dib=eyJ2IjoiMSJ9.YZAWURPbJJfl4GAFPR3hx17H5y4stFmNxgtrUyzgTVY.mQMLP0JG1p559lTjT6cKgVBGS7hy8cbqmQcHVuhkcPs&dib_tag=se&keywords=astrofoil&qid=1732692708&sprefix=astrofoil%2Caps%2C160&sr=8-1) instead of cardboard though. I’d expect a ton of condensation on the cardboard, that looks like the weak link to me.
What does your heater say the limit on water is? Mine is 5 gallons and it does it without a problem. 22 gallons seems like you have an issue.
I would add a second wand or at least a couple extra submersible pond pumps.