The hot water bath method of cooking called Sous Vide is all about setting vacuum sealed food into the bath and precisely controlling the temperature of the water so it (the food) cooks to the perfect temp. You want rare beef - set the water to 130F and it cooks to that temp. Not more, nor less.
OK..think of the water you are using to reheat...if you've already painstakingly cooked the turkey or other meat to the perfect degree in the smoker, etc. you want to respect that meat when re-heating.
Try using a therm to test the water and get it to a point you think is right - note the setting of the control knob. Depending upon how much of the stuff you have to re-heat ---- this is feasible for small amounts, and a totally different ball game for commercial quantities --- place the bag of frozen turkey in water that is about 25 or more degrees hotter and watch as that cold stuff brings it down to the temp -- with the setting you've noted you can relax and know the food will achieve the temp you want.
Of course, if you're in a hurry - zap that sucker in a 1,500 watt counter-top nuker and sauce it up! :wink:
