The problem with thawing such a big bird is that doing it safely takes a long time no matter what. The other answerers are correct; never thaw meat in warm water. The safest way to thaw frozen food is to put it in the refrigerator until it thaws. For a turkey, this is usually about 4 hours per pound and for most Thanksgiving turkeys, that means about 2 or 3 days in the refrigerator. If it is thawed that way, the bird should last another week in the fridge before being cooked. The faster way to thaw a turkey safely is to place it in COLD water at room temperature, changing out the water every 30 minutes. This way, it should take closer to 30 minutes per pound to thaw, but that is still all day for most birds.
But since you already thawed the bird in hot water, there is real risk of eating contaminated meat. I have done a lot of research on food safety, so when I'm serving other people, I'm especially careful about cross-contamination, etc....but if it's just me eating, I sometimes go with the "sniff test" (which doesn't prove the food safe, but makes me feel a little better about eating it).
Assuming you are feeding a group of people Thanksgiving dinner, I would go ahead and cook the bird you thawed and then I'd refrigerate it. Then, I'd go out and get a fresh turkey (not frozen--there might not be enough time to thaw it properly) to cook for my guests.
Later, if you want to risk eating the first turkey--it's your choice. But I wouldn't feed it to other people.
Good luck!
Tessa Somers