Preheat the oven to 425F, positioning the rack in the upper half of the oven.

Debone the turkey following the method that I linked in the post above.

Season the meat inside with salt and pepper.

Evenly sprinkle the chopped herbs, then spread the turkey stuffing on top.

Carefully bring the sides up together, making one side overlap the other and turn the roll over, positioning it seam side down. Massage the thicker parts to even out with the rest to make the roll uniform in thickness.

Using butcher's twine, tie the roll.

Bake at 425F for about 1 hour, until the temperature inside the turkey roulade reaches 155F. Remove from the oven and let rest for 10 minutes before slicing and serving.