Anderson, I affirm the thawing in water. I got in a jam once and grabbed a food-grade 5 gallon bucket at the bakery, then bought a valve and some PVC plumbing parts and Home Depot so that I could install a drain in the bottom of the bucket. I set the bucket in the sink, turned on the water to a small stream, adjusted the valve to equal the flow from the faucet, and had a thawed turkey in a couple of hours.
The other thing I'd add-- if I may be so bold-- is to *not* smoke your turkey in your WSM. I've done it twice, and found it to be really difficult to get it to run up around 300. I followed a tip to prop the door open, which helped a little, but it was still a hassle. After my second turkey in two days, I had an 'aha' moment when I realized that *my kettle* was perfectly designed to cook at those temps. And you can of course put some smoke wood in the kettle for the flavor you're after. It'll get done in the same amount of time and with a lot less charcoal and trouble.
(PS. I mentioned my troubles and my preferences for turkeys on the kettle at a WSM site, and the guy who submitted the recipe I had been following admitted that, yeah, he had adapted the recipe from an old kettle cookbook. ;-)