If you plan to use a marinade for dipping or basting, reserve some in the refrigerator before using on raw poultry.

Never use a dish that held raw poultry without washing it thoroughly.

The rules that apply to raw poultry also apply to raw eggs.

And, yes, we all should take care not to contaminate our cutting surfaces with the bacteria from raw poultry or raw meats.

Everything I have read lately says that marinade is full of bacteria from raw poultry and should be either boiled before basting or discarded.

But the juice from fresh, raw poultry can mix with the stuffing and promote bacterial growth.

Most cooks know that they must be wary of Salmonella poisoning from cracked eggs and raw poultry.

Using hot soapy water, wash your hands and any surfaces or utensils touched by raw poultry.

If you want to use the marinade that held raw poultry, bring it to a boil before serving.

Cook poultry to 165 F. Keep raw poultry separate from other foods.