Anonymous wrote:My mother and grandmother both had a lot of weird food aversions and unique approaches to preparing the turkey.

First it would be defrosted in the sink and I don't think I recall the water ever being changed. Next, she would throughly scrub the turkey inside and out to with an abrasive sponge to remove all the "bad" parts, like any bit of blood or fat. The turkey would then be tied with twine and hung on the doorknob of the pantry closet overnight with a dishcloth draped over it. A drip pan was placed below to catch, again, all the "bad" stuff (moisture and flavor) that would drain out overnight.

Year after year we'd eat a turkey that was kept raw, at room temperature, for nearly 24 hours before cooking. No one ever got sick as far as I know. Turkey was gross and dry, AF, but we lived. Count your lucky stars OP