I have no idea what technique, if any, would work safely.
I do suggest you wait for some food service pros who are probably at work now for some clear guidance,
I never tell someone else what to do.
But, I personally never, ever, sell poultry to anyone under any conditions-- especially partially cooked.
I do cook a Thanksgiving meal of Turkey Breast and sides for a shut-in elderly couple we know. But, I control it from start to finish and it is a gift, not a sale.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.