No, and there’s a significantly higher risk of foodborne illness because there’s a greater chance that the whole thing doesn’t come up to a safe temperature for long enough.

Your best bet is to thaw and spatchcock it. Watch your fingers.

If you end up needing to figure out how to thaw a huge frozen turkey, get a 5/6 gallon bucket, put the turkey in there, pack it with ice and fill it with water. Check for thawedness once an hour. It’ll take about a half day or so.

If you do the water and bucket method, be mindful of cross contamination. A box of disposable gloves is probably a good investment for your kitchen if you don’t already have some.