Turkey breast

Pink, but pasteurized: 3 hrs @ 57˚C / 135˚F

More traditional: 2 hrs @ 61˚C / 142˚F

Turkey Leg

Confit: 24 hrs @ 60˚C / 140˚F

Tender and juicy: 8 hrs @ 65˚C / 149˚F

Braised texture: 10 hrs @ 70˚C / 158˚F

Pork Loin

58˚C / 136˚F

60˚C / 140˚F

Steak

56˚C / 133˚C