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Answer :
Final answer:
To safely thaw a turkey, a food worker should place it in the refrigerator to thaw slowly and prevent bacterial growth.
Explanation:
To safely thaw a turkey, a food worker should place the turkey in the refrigerator. This method allows the turkey to thaw slowly at a safe temperature, preventing the growth of harmful bacteria. It is recommended to allow 24 hours of thawing time for every 4-5 pounds of turkey.
Running hot water over the turkey or submerging it in a bowl of cool water are not safe methods as they can cause the outer layer of the turkey to enter the temperature danger zone where bacteria can multiply rapidly.
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