How come USDA says a thawed turkey should be cooked with 2 days, as with a fresh turkey, but my local stare meat department says otherwise?

USDA says a turkey that has been (previously frozen) thawed should be cooking within 2 days.

USDA also says, fresh turkey (that has never been frozen) also should be cooked within 2 days of purchasing it.

If I am understanding it right, according the USDA, that means that a fresh turkey couldn't be on the store shelf more than a few hours.

But if a fresh turkey, that has never been frozen, safely sit on the store shelf for a week or be labeled to "cook or freeze by 11/27" even though I purchased it on 11/18.

Which one do I go with? USDA standards or the local meat department label?

I apologize if my question doesn't make much sense, I am really stumped with this one.