I'm a novice with turkeys -- I bought a Kosher turkey breast (bones and all), because I thought a whole turkey was too big for the six of us and plus I thought cooking the breast alone would be easier. Anyway, from what I read I don't need to brine it since it's kosher. Should I still marinate it for added flavor? More questions: Do I still need a rack? Should I use a turkey bag to cook it? Please give me suggestions for cooking this breast. Most recipes I see are for cooking the whole bird, so I don't know how I should alter them to apply to the breat alone. Thanks so much!