Preheat oven to 375 F.
Using a flavor injector, inject the evaporated milk all over the turkey breast.
Rub the butter all over the breast and sprinkle it evenly with garlic powder and salt and pepper. Place in a baking dish with high walls and cover with foil. Roast for 2 - 2 1/2 hours until a meat thermometer inserted in the thickest part of the breast reads 165 F. As soon as this happens, take the breast out of the oven so it won't become dry and let it rest still covered for 10 minutes before you slice it.
Place all the sauce ingredients, except for the 1/4 cup of dried cranberries, in a blender until smooth. Pour into a sauce pan passing the sauce through a strainer. Add the reserved 1/4 cup of cranberries and cook for 7 - 10 minutes until the sauce has thickened, stirring often so it doesn't stick to the pan.
Slice the turkey breast, accompany with the sauce and serve hot.
