Final answer:
The food worker should use the refrigerator thawing method to thaw a small frozen turkey as it is the safest and most recommended method by the USDA.
Step-by-step explanation:
The food worker should use the refrigerator thawing method to thaw a small frozen turkey. Thawing in the refrigerator is the safest and most recommended method by the USDA. It involves placing the turkey on a tray or pan and placing it in the refrigerator. The cold temperature of the refrigerator ensures a gradual and controlled thawing process, which helps inhibit bacterial growth.
Refrigerator thawing is a convenient method because it requires minimal effort and attention. The approximate thawing time for a small turkey is 24 hours for every 2.27 kg (5 pounds) of weight. Therefore, the food worker should plan ahead and allow enough time for the turkey to thaw completely before cooking.
It's important to note that thawed foods should be treated like fresh perishables to prevent the growth of bacteria. Once the turkey is thawed, it should be cooked promptly to ensure food safety.