In a large soup pot, combine salt, sugar, peppercorns, and water and bring to a boil. Whisk until salt and sugar is dissolved. Let the mixture cool to room temperature. Add lemon, thyme, rosemary, garlic, and turkey to the brine and let the turkey sit in the brine for 8-24 hours.

Remove turkey from brine, rinse off, and pat dry. Roll it up starting with the short side and tie the roast firmly with kitchen twine every 1 inch to make a compact cylinder.

Place the turkey roulade seam side down on a roasting pan and brush with melted butter. Cook for 1½ hours, or until internal temperature reads 165F. Let roulade rest for 5 minutes, then slice into 1-inch thick slices and serve alongside gravy and stuffing.