Hi, lefthanded guitar.

Thaw the turkey in the refrigerator. Yes, you will have to clear out the space to do it, but doing it any other way risks food poisoning. Pay no attention to those who say use a cool room or a cooler or some ice. Thaw the turkey in the refrigerator.

You've seen Justice with her scales. Now think of the scales as holding two things. One balance pan has Risk and the other has Reward. If you thaw a turkey outside the fridge, one pan contains a huge Risk and the other pan holds a Reward that is almost negligible.
(Poultry animals can have salmonella. It doesn't bother them at all, but it's terrible for humans.)

Picture yourself vomiting and having diarrhea. Curled up in bed, alternately hot and cold. Maybe going to the hospital. Is it worth risking it? And as for the idea that the turkey needs to be at room temp before going into the oven -that's silly. How warm would the outside get before the thickest parts are warmed through? The answer is "too warm."