Preheat oven 200ºC.

Pat turkey dry with paper towel.

Work sage leaves under the skin on the breast of the turkey.

Rub butter all over turkey.

Lay celery stalks in the bottom of a roasting pan to keep the turkey raised while cooking.

Arrange pancetta on turkey breast and add turkey to roasting tray.

Pour ½ cup of water into the bottom of the roasting tray and place it in the oven.

After 30 minutes reduce heat to 175ºC and gently baste the turkey with ½ cup of chicken stock, being careful not to disturb the pancetta. Continue to baste every 30 minutes, using pan juices when all the stock has been used.

Cook until the juices run clear when the thickest part of the thigh is pierced.

Remove from oven and cover with foil. Rest in a warm place for at least 30 minutes to allow the juices to reabsorb back into the meat.