I grew up in a small New England town where the local Grange supported a 4-H capon project for many years. Each kid received 8 young capons, and we raised them to slaughter weight over the summer. In the fall, each 4-Her had to bring back a dressed, frozen bird to be auctioned off.
Can't imagine doing the surgery myself, the experts at the hatchery took care of it. Yes, we lost a bird now and then, usually if infection set in at the incision site. They'd develop an air pocket now and then, and the instruction sheet that came with them always said to use a very sharp lead pencil to puncture the bubble and let the air out. Most were good to go after that.
Capons are hard to find in the stores. I've seen them in Whole Foods at a crazy price, something like $100 for an organic, Amish-raised bird and I'd never pay that much. But they are delicious, chicken at its biggest and best! I'd choose capon over turkey any day.
