How long does Turkey Crown take to defrost at room temperature?
Disclaimer: this is likely to be closed as duplicate, but I couldn't find the corresponding post. And as Christmas dinner and the health of a whole group  is at stake, I'll post an answer anyway. 

Do not thaw meat on the counter. No matter what your Grandmother did, it's not safe. If in a hurry, thaw in cold water.

This uses the fact that water is a way better heat conductor than air and has a higher thermal capacity. 

Simply submerge the meat in its packaging in a sink or bassin of cold water, either keep the faucet running slowly or exchange the water every 30 minutes to ensure it stays cold and thus even the already thawed parts stay out of the danger zone where bacteria can grow well.

At ca. 30 minutes per pound, cold-water thawing is reasonably quick and safe, plus once thawed, you still can pop the meat back into the fridge if necessary. You can even interrupt the thawing process and go to bed and either finish thawing in the fridge or continue water-thawing tomorrow, depending on your schedule. The maths is pretty straightforward.