Debone the turkey. Take a look at the video that we have linked in this post on how to debone the turkey. Place the turkey on a work surface with the breast side down. Be sure to use a sharp boning knife, and carefully debone the turkey. Save the bones for the stock and gravy.
With a long side of the turkey nearest you, lightly salt and pepper the inside of the deboned turkey. Place some stuffing inside the center of the deboned turkey leaving at least a 1-inch border on each long side. Fold the long side nearest you over the stuffing to enclose the stuffing, then roll up the turkey from the long side around the stuffing. Do not roll it too tightly or the filling will slip out of the ends.
Using kitchen twine, truss the rolled turkey breast crosswise at 1-inch intervals.
Oil the bottom of a large metal roasting pan, and place the turkey on top of the oil in the pan.
Position the rack in the oven to the second lowest, and preheat the oven to convection roast 325° F. Set the oven probe temperature, if available, to 150° F.
After 45 minutes of roasting, or about halfway through cooking, cover the bird with foil, and continue roasting until an instant read meat thermometer reads 150° F, about 1 ½ hours for one turkey roll from a 12 pound bird.
Carefully remove the roasted turkey from the oven, and cover loosely with aluminum foil (if not already done) and let rest for 30 minutes. Remove the twine and cut the turkey into 1-inch slices.
Notes
The nutrition calculation seems to be off for this recipe.