In a large liquid measuring cup, whisk together cranberry juice, oil, maple syrup, cider vinegar, garlic, salt, pepper, thyme and parsley.

Place both turkey breasts in a large FoodSaver® vacuum seal bag and add the marinade.

Place in the freezer, standing upright with the opening at the top, and freeze until frozen solid.

Place the open end of the FoodSaver® vacuum seal bag into the vacuum sealer and press to seal.

Return to the freezer to cook later, or place in the refrigerator to thaw overnight before roasting. (To thaw quickly, place in a sink of cold water, and refresh the water every 30 minutes — this should help the turkey breast to thaw in a couple of hours).

Preheat the oven to 400 degrees F.

Place turkey breasts in a single layer in a large baking dish, pour in 1/2 cup water, and roast for 40-60 minutes, until a meat thermometer in the thickest parts reach 165 degrees F. If the skin is browning quickly, cover the pan with foil halfway through the cook time. If the juices are browning quickly in the pan, add an additional 1/2 cup water.

Remove turkey breasts from the oven and let rest for 10-15 minutes before slicing and serving.