7 lb. turkey breast
3 c. tomato juice
1 bay leaf
3 tsp. Italian seasonings
1 pkg. Italian salad dressing mix
1 tsp. each: salt, pepper, parsley flakes and garlic powder

Put turkey breast in crock-pot. Heat rest of ingredients until bubbly. Pour over turkey and let cook all night on low or 6 to 8 hours on high. Shred turkey breast and put back into crock-pot. Cool broth until fat rises to top, remove fat and pour back over turkey. Serve hot on hoagie buns or Italian bread.