1 ) Bring the salted water to a boil in a pot large enough to accommodate the fresh spinach. 2 ) Blanch the spinach in the boiling water for 20 seconds and then immediately drain the spinach and cool it under cold running water. 3 ) Squeeze the spinach dry and chop it roughly. Set it aside. 4 ) Preheat oven to 325°F. 5 ) Divide the seasoned turkey into 4 oz. portions. 6 ) Lay out the squares of plastic wrap and, using your hands, pat down the ground turkey into a 5x5 square a little more than a 1/4-inch thick on top of the plastic. 7 ) Cut the slices of prosciutto in half and lay the two pieces of each slice over the square of ground turkey. 8 ) Lay the slice of provolone over the ham and then dot some of the spinach over the top. 9 ) Pick up the end of the plastic wrap and roll the layered ingredients over each other, spiraling them into a small tube-shaped loaves. 10 ) Close the wrap around the tube and twist the ends to seal it. Place the tubes in the freezer for 20-30 minutes. 11 ) For the tomato sauce; place the olive oil, canned tomato with the juice, pesto and salt & pepper in a blender and blend on high until smooth. 12 ) Heat the olive oil for searing in a pan large enough to hold all of the Braciole. 13 ) Remove Braciole from freezer, unwrap, and place them carefully into the heated oil. Brown them on all sides, gently turning them as needed. 14 ) Once browned on all sides, pour the tomato sauce over them in the pan and cover lightly with foil or parchment. 15 ) Place the pan in the preheated oven and cook until the internal temperature of the loaves reach 165°F, about 20 minutes. 16 ) Remove from the oven and allow the loaves to rest in the sauce until ready to serve. 17 ) Remove the loaves from the sauce and slice into 6 slices for service. 18 ) Place some sauce on the plate and 4 slices per portion of the Braciole over the sauce and serve with pasta, risotto, polenta or salad.