Poultry Brine

1/2 cup pickling salt 
2 cups citrus juice (orange, pineapple, combo, or whatever)
15 whole black peppercorns 
1 bunch fresh thyme or 1 tsp thyme leaves
4 cloves garlic, smashed

Put contents in plastic container and shake to dissolve salt, or, leave out peppercorns and use a food processor or blender to combine then add peppercorns. Put the bird in a plastic, zip-top bag, pour in brine, squeeze out all the air, and let sit in the refrigerator for 2 1/2 hours.