I do this every year. Takes half the time to cook and it literally flies off the plate. There are rarely leftovers, but when there are, slices freeze great if vac sealed and make great, easy dinners.

I don’t use netting. I truss it up with butcher’s twine. I also make sure not to nick the skin or have any pieces that are separate. I always start at the breast of the bird. I get the carcass pretty clean, but what I don’t get off the bone goes into the stock pot. I don’t bone out the last two joints of the wing either. Those I just throw in the roasting pan and snack on them when they are done early. Here is a great video of the process link text. He has some great butchering videos.

I also brine all my birds and either use an herbed butter or full blown stuffing inside when I roll it up.