I'm assuming your gamekeeper's larder is a cold store, so it will be fine.
There's such a difference between fresh turkey
and frozen that you will want to keep it fresh if at all possible. We had a big turkey business when I was growing up, and always sold a couple of hundred fresh (the rest were dealt with in the factory and sold frozen). We had them hanging in a large cool barn, set out with racks to hang them from, like in an abattoir. We always hoped for really cold weather for the week or so they were hanging in there, but I can only once remember there being any problem with it being a bit warm. We couldn't kill them too close to Christmas as we had a gang of women who came in to pluck them and although they were fast it still took time to do them all. I'm wracking my brain to remember if they were gutted or not, but I think that most were sold with the guts still in and heads on, apart from special orders from little old ladies who didn't know how to gut them
or were squeamish
We'll be looking forward to hearing how it
tastes on Christmas day
ps - the poor old turkey icon doesn't get many chances to come out, so I'm giving him an airing