Question about frying turkey - let it come to room temp first or no?

My dad and I fried a small turkey for thanksgiving this year. It came out great! I dry brined it in Tony’s for 24 hours and then my dad fried it straight from the fridge, so it was cold when it went straight into the hot oil.

I was thinking about it more (now that the hubbub is over) and how I always let my steaks come to room temp before pan frying, so should I do the same for a turkey? Would that allow for a better cook time giving us a juicer, more tender turkey?

Or would a turkey take too long to come to room temp and risk bacteria and illness because of it sitting out?

Like I mentioned, ours came out great considering it was our first time. But we both love to cook and are constantly asking ourselves, but what could make it better?

Thanks y’all!