Yes, if it thawed in the fridge. USDA counts a fridge thawed turkey safe to refreeze without cooking it first. Do it within 1 to 2 days, the same window you had to cook it. Details: how long a thawed turkey keeps.
Fridge thaw: refreeze it raw, within 1 to 2 days of the full thaw. Keep it at 40 F or below the whole time, on a tray, in its wrapper.
Cold water or microwave thaw: cook it first. Those methods end with "cook right after it thaws," and that rule still holds. Freeze the cooked turkey instead. Cooked turkey keeps 3 to 4 days in the fridge.
Left on the counter: never. A turkey that sat out for more than 2 hours cannot be made safe, by cooking or by freezing. Throw it out.
Refreezing is a safety yes and a quality no. Thawing drains moisture out of the meat, and a refrozen bird roasts up drier the second time. Fine for soup, stock, and sandwiches. Less great as the holiday centerpiece.
Thaw it in the fridge, on the normal days for its weight, and cook it within 1 to 2 days, same as the first time. Or thaw it in cold water: Seal the bird in a leak-proof plastic bag. Submerge it in cold tap water. Change the water every 30 minutes. Cook it right after it thaws. Or run the dates through the calculator. Same math, second trip.
USDA's third safe way is the microwave: follow your oven manual for size and timing, and cook the turkey right after it thaws. Never thaw a turkey on the counter. The outside warms up hours before the inside thaws. Bacteria grow in that warm layer.
Tell the calculator the new dinner and the weight. Get fresh buy, thaw, brine, and roast dates. Or ask in your own words: "14 lb frozen turkey, dinner Saturday."