Some foodborne pathogens can be found on food that looks, smells, and tastes fine (Salmonella, Listeria).
Turkey, Chicken and Ducks are very susceptible to Salmonella and Listeria. There is an ongoing Salmonella issue with Turkey in the USA right now.
https://www.consumerreports.org/salmonella/salmonella-outbreak-in-turkey/
Also you have to be aware of the "keep cold foods cold, and hot foods hot" rule, and two hours at room temperature is the max, either prepare it as leftovers and put it in the 'fridge before two hours has passed, or you're supposed to throw food out after that time has passed at room temperature.
Never thaw frozen food at room temperature, always in the 'fridge or if for immediate use, in a cold water bath, or use a Microwave Oven and a thaw program setting.
Also re-freezing is a No-No. Freeze once, if it thaws you either cook it or toss it.