For the Salt Brine:
For the Cider Marinade:
Prepare either brine or cider marinade recipes by combining all in ingredients in an 8 quart sauce pot and bring to a boil. Remove from heat, transfer to a heat safe container and place in the refrigerator until completely cool (40°F/4°C).
Again, using individual vacuum bags for each item, roll the vacuum pouch back at the top, turning it out 1-2 inches. Place one turkey breast in vacuum bag, along with 1 tablespoon of duck fat. Vacuum seal. Repeat for each additional breast and thigh.
Remove bags from water bath. If saving for later: quickly shock in ice water bath until temperature has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.
Preheat oven to 400°F/205°C. Remove turkey breasts and thighs from vacuum bag. Place turkey in roasting pan, preferably on a wire rack. Roast turkey breasts and thighs until skin is golden brown. Remove butcher twine from thighs.
Brine Time: 16 hours
Cook Time: 3 hours