I have my doubts that it will get done. It's dangerous to thaw at room temperature or to cook it on too low a temperature. Salmonella is not to be messed with. It usually takes days in the refrigerator to thaw. You can submerge it in a bathtub of
cold water, but that too, takes quite a long time. Then the cooking of it takes several hours. Cooking a frozen bird will likely result in the outside being cooked to a crisp, but the inside under cooked. You could ask the butcher, but personally, I would thaw it in the fridge to cook tomorrow or whenever it's thawed...and go get something else. LOL. At any rate, I hope whatever you do, you have a happy time and a tasty meal.
eta: Oh...I am late. It's already 3 here, so it must be dinner time there. Hope all is going well.