Just for future reference, cool water works better than warm. It has to do with the energy required to bridge the gap between temperatures, or something like that. And always be careful to never use hot water, as that can partially cook the meat and start a bacteria bonanza.

Of course my mother used to put the turkey in the oven while it was still frozen (at like 3 am), but she never killed anybody. My dad does the turkey now, and this year it was done about two hours earlier than he expected. We coped. :)