Preheat the oven to 325 degrees. Place a baking rack on a sheet pan. Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons  Seasonella salt. Spread your  stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with Seasonella and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.