My DH and I processed 28 meat birds this spring ourselves. It is really not all that hard. We did just skin the birds, and did not pluck any feathers. I also de-boned all of the meat, except for the legs and wings.
I came across an idea for serving the neck that I will try myself next time. I am going to use my pruning shears. DH has been doing the deed with a really sharp kitchen knife, but I am scared that I won't have the strength to cut through the bone. So I am going to try it next time. With all the info on here about processing you can't hardly go wrong if you need to do the deed.
There have been a lot of roos post on hear lately, but unless it is pure breed, and very good quality stock I haven't seen there be a lot of takers for the roos.
Also there is the auction out here in Enumclaw. You can just drop the roo off before 10:30 am, and you will get a check in the mail for 60% of what the bird sold for by Tuesday or Wednesday.