You are best batch priming. This is mixing a set amount of sugar for the whole batch in all the cider then bottling. For cider I prime at a rate of 7g per litre, this is a lttle less than your 1 tsp per bottle (most people would use half a tsp)
What you need to do is multiply the volume of cider by the priming rate so if you had 12 L of cider (24 bottles) and you went with 7g that would be 12 x 7 = 84 grammes. Weigh this out and disolve it in a little boiling water preferably in a sterilized container.
Next step is to syphon the cider from your fermentation vese, into another clean sterilized bucket or FV which has the sugar solution in the bottom. Don't let it splash about as you can oxidize the cider . Give it a good gentle stir with a sterilized spoon or paddle. Now you are ready to syphon into your bottles.
You should have bottles of cider with equal amounts of sugar. One advantage of this is if you are using a mish mash of bottle sizes you don't need to worry how much sugar to put in each as it is already done.
Once they are all capped put them somewhere warm for a week at fermentation temp and then somewhere cool for 2-3 weeks.
Turbo cider is best left to mature it will improve in taste. There is plenty on here about making and aging TC, with a little bit of knowledge and patience you really can make a decent pint of cider.
