Ads
related to: jennie-o turkey breast tenderloin
Search results
Results From The WOW.Com Content Network
In 1941 Jerome founded the Turkey Store Company. [3] The company was privately owned by the Olson family until 1986, when it was sold to Hormel Foods, of Austin, Minnesota. In February 2001, Jennie-O Foods, Inc., and The Turkey Store Company, consolidated under Hormel to create the brand Jennie-O Turkey Store. [4]
In 1940, Earl Olson began raising turkeys. In 1949 he bought the former Farmers Produce Company of Willmar and its turkey processing plant. By 1953, Mr. Olson converted Farmer's Produce to a USDA-inspected eviscerated turkey plant and developed the brand name Jennie-O—after Earl and Dorothy Olson's daughter, Jennifer, and the 'O' in Olson.
Wallace H. Jerome (22 March 1909 – 21 June 2006) was an American businessman, and the founder of Jerome Foods, later the Turkey Store Company, which was sold to Hormel Foods and merged with Jennie-O Foods, to form what is known today as the Jennie-O Turkey Store company and products. [1] He is considered a pioneer of the domestic turkey industry.
Jennie-O Turkey Store recalled 54,960 pounds of ground turkey burgers sold at Sam's Club stores nationwide after the meat was linked to a salmonella outbreak in 10 states, said the U.S. Department ...
Here is this week's roundup: Jennie-O Turkey Store recalled 54,960 pounds of ground turkey. Keeping track of the latest product and food recalls can be a challenge, so Consumer Ally has collected ...
Tyson Southern-Style Breaded Chicken Breast Tenderloins. Just because turkey is the traditional main course of most Thanksgiving tables doesn’t mean everybody likes it. Also, depending on what ...
Turkey ham was developed by Jennie-O and was first introduced to American consumers by the company in 1975. [a] Turkey ham was a successful venture for Jennie-O, as the processed meat brought in revenues that were ten times higher compared to those the company realized from unprocessed turkey thighs. [13]
If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.