Final answer:
To safely thaw a 20-pound frozen turkey, you can use the refrigerator, cold water method, or microwave. The refrigerator should be set at or below 4 degrees C (40 degrees F) to prevent bacterial growth and the turkey should not be left at room temperature to thaw. Once thawed, it should be cooked promptly to prevent bacteria from becoming active.
Step-by-step explanation:
Ted bought a 20-pound frozen turkey for Thanksgiving and needs to know a safe method for thawing it. According to the US Department of Agriculture (USDA), safe methods to thaw frozen foods, including a turkey, involve using the refrigerator, submerging in cold water that is changed every 30 minutes, or using a microwave. It is crucial to keep food at temperatures that inhibit bacterial growth. Therefore, the refrigerator should be set at or below 4 degrees C (40 degrees F), and a turkey should not be thawed at room temperature as it can lead to bacterial growth.
Additionally, once the turkey has thawed, it should be treated as a fresh perishable and cooked promptly. Freezing does not kill microbes, but merely stops their growth, so they will become active again once the turkey thaws. It's also important to ensure that the turkey does not sit out at temperatures above 40 degrees F for more than two hours to prevent food-borne illnesses, and it should never be refrozen once it has thawed.