As long as the meat hasn't gone rancid, and overnight from frozen to thawed isn't enough time for it to go bad, then meat temperature is going to take care of any microbial nasties that may multiply within the meat. and chances are, they will still be minute. Remember that for the dish, Peking Duck, the bird is hung at room temperature for many, many hours, with a honey mixture painted onto the skin and let dry multiple times before cooking. And no one gets sick from it as the bird is cooked to a high enough temperature to kill any critters. And deer is hung in a 45' or so location for days before butchering. Your bird will be Ok.
Seeeeeya; Goodweed of the North
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