Jen, a while back there were frequent Community panic posts about pink SV cooked poultry. That's all.
It has been my experience that the pink disappears above 140ᴼF / 60ᴼC while the meat is still moist and tender. It really depends on your mouth feel and appearance preferences, - and that of your guests.
I also believe it is of critical importance to Pasteurize poultry, particularly parts that should be considered contaminated through handling when breaking down a raw bird. At Thanksgiving it's likely even more important due to service delays resulting from preparing the many traditional side dishes most contemporary Pilgrim families enjoy.
For me, 131ᴼF requires too long a cook to achieve Pasteurization in a thick item. Many cooks trust your reference site and i understand that it would require those long cook times. 135ᴼF is about as low as i would cook poultry.
FYI, at that temperature Pasteurizing a 2-inch thick item requires 4 3/4 hours and a 3-inch thick piece about 8 hours. The recommemded 8 to 14 hours would be too long for this cat. And I wouldn't SV cook anything thicker than 3 inches.
Too long to cook and too long to cool, but i most often advance-cook for future service.
Also, recall that SV cooking time depemds on both desired tenderness and the thickness of the item.
Make it a great Thanksgiving!