I always thaw in cold water a day or two ahead of time changing the water ever hour. Cold water with a little ice. Then stored in the fridge. I always thaw the bird in the wrapper it came in.
For the brine two cups regular salt and enough water to cover the turkey. Once again you need to keep the bird cool during this process so don't forget the ice. 24 hours in the brine. It's best to use a clean insulated cooler.