Preheat the oven to 375 degrees F.
Cut about 5 to 6 long strands of kitchen twine. Set aside.
Remove the turkey from the brine. Pat it dry thoroughly.
Butterfly the turkey: Slice through the middle of the turkey breast, lengthwise from the longer side, but don't slice all the way through. Stop at about 1 inch before reaching the other end with your knife. Open the turkey breast like a “book”. Evenly pound it to about 1/2 inch thick. Tip: cover with plastic wrap so the turkey juices don’t go flying all over.
Spread the prepared stuffing over the flattened turkey breast, leaving about a ¼ inch border. Roll it, starting from the shorter end, as tightly as possible. Tie it with kitchen twine as tightly as possible (I used about 5 strands of kitchen twine).
Brush it with 1 tablespoon melted butter and season all over with about ¼ teaspoon of Kosher salt and a few grinds of black pepper. Transfer to a baking dish.
Bake for about 65 to 75 minutes, uncovered, until a thermometer inserted in the center registers 165 degrees F. Rotate the pan halfway through for even cooking. Once done, remove from the oven and let it rest for 15 minutes. Remove the kitchen twine and slice. Enjoy!