Take a SG of the cider, add sugar to get it to where you want it (if it's not already there), aeration could be accomplished simply by pouring each gallon into the carboy through a funnel. Add some yeast nutrient to the must, then pitch the rehydrated yeast in. I favor Lalvin strains for anything that's not beer. I have a batch of hard cider going right now (started a week ago Sunday) that I pitched a rehydrated packet of 71B-1122 into. I made a 4 gallon batch (in my 5 gallon carboy) and it was in full active fermentation (with foam on top) in under 24 hours. I did simmer a 1/2 gallon of the natural (Mott's) apple juice and 1/2 gallon of cider with some cinnamon sticks and used that to dissolve the turbinado sugar I was using (~2#)... My fermentation has already slowed way down, doing so at the tail end of a week. I still plan on letting it go until it's cleared to the level I'm happy with, before bottling it up (plan to carbonate it too)... Depending on the FG, I could be looking at about 9% with my batch.
For priming, assume the yeast will eat through all the sugar in the batch before you bottle it up. So you'll prime it just as you would beer. Use the sugar amount to get your desired CO2 volumes level. I would also make damned sure fermentation is complete before you bottle it up.
BTW, I didn't use any campden tablets in my batch. The juice was pasteurized, but not preserved with anything, and the cider was simmered for long enough to do the same. The ONLY reason I actually simmered what I did was to get better extraction of the cinnamon sticks and to get the sugar dissolved.
Also, if you pour half of each jug of cider into the carboy, and then shake what's left to get everything from the jug, that should be enough to get the job done. Don't hurt yourself shaking 5 gallons of cider trying to aerate it. If you're bent on getting it even more aerated, use an O2 setup.