Pasteurization Time for Poultry
(starting at 41°F / 5°C and put in a 134.5–149°F / 57–65°C water bath)
Thickness	Inches	134.5°F	136.5°F	138°F	140°F	142°F	143.5°F	145.5°F	147°F	149°F
5 mm	0.2	2¼ hr	1¾ hr	1¼ hr	45 min	35 min	25 min	18 min	15 min	13 min
10 mm	0.4	2¼ hr	1¾ hr	1¼ hr	55 min	40 min	35 min	30 min	25 min	20 min
15 mm	0.6	2½ hr	1¾ hr	1½ hr	1¼ hr	50 min	45 min	40 min	35 min	30 min
20 mm	0.8	2¾ hr	2 hr	1¾ hr	1¼ hr	1¼ hr	55 min	50 min	45 min	40 min
25 mm	1.0	3 hr	2¼ hr	2 hr	1½ hr	1½ hr	1¼ hr	1¼ hr	60 min	55 min	1" thick boneless skinless chicken breast
30 mm	1.2	3¼ hr	2¾ hr	2¼ hr	2 hr	1¾ hr	1½ hr	1½ hr	1¼ hr	1¼ hr
35 mm	1.4	3¾ hr	3 hr	2½ hr	2¼ hr	2 hr	1¾ hr	1¾ hr	1½ hr	1½ hr
40 mm	1.6	4 hr	3¼ hr	2¾ hr	2½ hr	2¼ hr	2 hr	2 hr	1¾ hr	1¾ hr
45 mm	1.8	4½ hr	3¾ hr	3¼ hr	3 hr	2¾ hr	2½ hr	2¼ hr	2 hr	2 hr
50 mm	2.0	4¾ hr	4¼ hr	3¾ hr	3¼ hr	3 hr	2¾ hr	2½ hr	2½ hr	2¼ hr	2" thick boneless skinless turkey breast
55 mm	2.2	5¼ hr	4½ hr	4 hr	3¾ hr	3½ hr	3¼ hr	3 hr	2¾ hr	2¾ hr
60 mm	2.4	5¾ hr	5 hr	4½ hr	4¼ hr	3¾ hr	3½ hr	3¼ hr	3¼ hr	3 hr	2.5" thick boneless skinless turkey breast
65 mm	2.6	6¼ hr	5½ hr	5 hr	4½ hr	4¼ hr	4 hr	3¾ hr	3½ hr	3¼ hr
70 mm	2.8	7 hr	6 hr	5½ hr	5 hr	4¾ hr	4½ hr	4¼ hr	4 hr	3¾ hr