When the turkey, initially at room temperature (45°C), is placed in the oven (185°C), it will begin to absorb heat from the surrounding hot air in the oven. However, since the oven is turned off immediately after placing the turkey inside, the turkey will no longer be exposed to a continuous heat source.
Given this scenario, the temperature of the turkey will increase as it absorbs heat from the air and the oven walls, reaching a temperature that is influenced by factors like the thermal mass of the turkey, the heat capacity of the surrounding air, and the rate of heat transfer.
Once the oven is turned off, the heat transfer will start to reverse due to convection and radiation. The air in the oven will cool down over time, and heat will flow from the turkey back to the cooler surrounding environment. Consequently, the turkey will continue to heat up until it reaches a peak temperature and then will gradually cool down as the heat dissipates.
Ultimately, the turkey's final temperature will depend on the time elapsed before it is removed from the oven and the specific conditions of the environment. In conclusion, the turkey will initially warm up before starting to cool down, likely reaching a temperature significantly lower than that of the oven, but higher than its initial temperature, assuming it remains in the oven for a period of time.