I really want to start a thread on the boogie man that is the bottle bomb - I think most brewers are way too afraid of bottling under-attenuated beer because of problems someone had 15 years ago when we had bad kits. But I digress...
I rarely ever package before 3 weeks in primary, especially with saisons and their diastatic nature. I've only been kegging for about a year, and have only kegged one Saison in that time - most everything gets bottle conditioned simply because I think it gets better with time and I don't want to tie up a keg for that long. If I'm not too lazy, I'll package with champagne yeast according to Bob Sylvester's method on Milk the Funk Wiki, but it really isn't necessary I've found. I just bottled a Saison fermented with Saison Parfait that had a beautiful meringue-y head at 2 weeks in the bottle - nothing has ever carbed so well for me before. It had a bunch of dry hops, so I wanted to try it fresh, but I don't get a lot of yeast character from it just yet - just overwhelming Blanc and Motueka, which isn't a bad thing. I'm guessing more hops than normal helped out with the head. I always package my saisons in heavy bottles at 3.2 volumes or higher. I've gotten away with regular bottles at a calculated 3.0 volumes, but that might not be for everyone.
I've used Wyeast 3724 a few times and haven't gotten the yeast profile from it that I'd like, so I've switched to the Bootleg strain. At 3 weeks with some heat and a healthy pitch, I've never noticed a stall with the 3724, and with each strain I get 90% AA or better. No need for enzymes or other tricks.