Remove the turkey from the brine and pat dry with paper towel. On a work surface, unroll the roast and lay it flat, skin side down. Remove the cutlets and keep for another use. Line the inside of the roast with the ham slices. Place the white part of the leek along the lower third of the roast. Starting with the leek end, tightly roll the roast. Slide several strands of butcher’s twine under the meat, letting them extend out on either side. Tie the roast and cut the excess twine.
