I too, am the very same way! No thawing outside the refrigerator or stuffing the bird. Dressing is always in another pan. ...And I am constantly wiping things down and washing my hands.
I'm pretty sure that most people have had the "bathroom emergency" type of food-related illness. I don't know of anyone who has actually been poisoned, though. I was raised with a meticulous mother who took food handling safety to the extreme, plus years of conditioning with all the now-defunct kitchen rules (like well-done pork, etc.). Those old ways just work for me so that's my M.O. Better safe than sorry.
When chickens were cheap and I would routinely buy whole ones and then cut them up myself, I'd keep a bowl of diluted bleach handy to keep the countertop and the sink wiped clean. I still have an issue with the modern chickens that are bulk up so fast that their immature skeletal systems cannot support their own weight. Those still-forming bones continue to seep blood after the meat has hit 165°F...the chicken is cooked, but the red is off-putting.
I don't know if we'll have turkey for Thanksgiving. These days, it's hard to persuade my wife to cook anything that won't fit in the air fryer.
I have never used a thermometer in my life to test chicken for doneness. I just wait on the smoke detector to go off and dinner's ready.
I've never had a TV dinner turkey but I actually like the TV dinner chickens, at least the traditional ones with mashed potatoes and corn.
Had to make a Walmart run yesterday. The first person I saw was pushing her cart with at least 6 or maybe 7 frozen turkeys. And they were not small birds. It just struck me as weird. Sorry
Some folks set one or two aside since they're cheap this time of year, but that would take up the better part of an entire freezer, huh?