NEVER soak meat in water. That goes against USDA handling suggestings. With poultry this is extremely important. Do as Trav said and place it under running cold water, not a sink full of water.
As for brining and thawing, it can be done. Just don't add ice. Prepare brine and allow to cool to room temp. Place frozen bird in and allow to sit in fridge for 24 hours with lid on loosely to allow cold air in. The bird will thaw and brine at the same time.
OK, I just visited the USDA website and they indicaet that three defrost methods should be printed on EVERY turkey package under safe handling. Ig you need to do a quick thaw, this is the proper way to do it...
"The last method of safe turkey defrosting is to submerge the bird in a clean sink full of cold water for approximately 30 minutes per pound. However, the wrapping on the frozen turkey must be free of tears or leaks of any kind or else bacteria can enter. In addition, the water must be drained and the sink refilled with fresh water every 30 minutes. As with the microwave method, the turkey should be cooked right after thawing and before refreezing."
Sothere ya go. Right from the USDA. When I worked in a restaurant, we used the running water method and never soaked.... This must be an updated guideline.