Pour the butter over the turkey which should be in its own foil dish. If not, choose a suitable ovenproof dish.

Season with sea salt and black pepper.

Pour over a good helping of maple syrup and the olive oil. Roast in a hot oven of about 200 C for the first 15 minutes. Then turn down to 170 C for the remainder of the cooking time (approximately 45 minutes depending on the size of the breast) This will also depend on how many times you open the oven to baste it

If you can, baste at least four times during the cooking process. If the turkey seems to be getting too dark too quickly, cover it with foil.

Check the turkey is cooked by feeling the firmness of the thickest part of the breast.

Alternatively you can stick a wooden skewer into the thickest part. The juices should flow out clear; not pink or bloody when you remove the skewer.

Allow it to cool and baste it while it's cooling as with the ham.

Slice up into quite thick slices and serve on a platter with the ham and cranberry sauce.