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I would deem it spoiled. The food temprature danger zone is between 40 and 140 degrees F. When I was in the restaurant business you were only allowed to keep food in this danger zone for 4 hours and then it had to be discarded. We took classes to become nationally food safe certified and thawing a turkey was actually discussed. The instructor said that the only way to thaw a turkey without violating this principal is to thaw it in the refrigerator. Thawing it under running water or in the bathtub results in the outer portion of the food sitting in the temprature danger zone for more than the four hour period.

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Q: Left a turkey out over night that was not frozen still good?
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