Maybe a 300-325F oven would be better, for the microbe reasons that haha mentioned (though those would get killed off during the oil dunk, and would only be growing for a half hour or so?).
In half hour, the meat temperature won't come up all that much, but every bit would help. The drying effect will be large I would think, it takes a lot of energy to turn the moisture into steam. Dry the turkey with paper towels, then put a fan on it for 1/2 hour to dry off (our 3-season room was about 40F one year, so we did that out there).
Use convection on the oven if you have it, to dry it further. Get the inside as dry as you can as well.