... and it seton the temp of your refrigerator, of course.
... and the amount of food. (More equals a greater thermal mass to dissipate.)
I often leave refrigerated meat on the counter 2 to 3 hours before cooking. I check periodically, though, and if it’s losing it’s cool but I’m not ready to cook I will put it back in the refrigerator for a short time.
That was my thought too. If you are cooking it completely a night ahead, why do you need to pull it out and keep it at room temperature on your counter before reheating and eating the next night? Am I missing something here? I would just reheat it from the fridge.