In a large bowl, mix the cream cheese, shredded cheddar cheese, ¼ cup crumbled bacon, green onions, garlic powder, onion powder, smoked paprika, salt, and pepper until fully combined.

Divide the mixture into two portions: one larger (for the body) and one smaller (for the head). Shape each portion into a ball.

Wrap each ball tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

In a shallow dish, mix the chopped pecans and the remaining 1/2 cup of crumbled bacon.

Unwrap the chilled cheeseballs. Roll both the larger and smaller balls in the pecan-bacon mixture until fully coated.

Place the larger cheeseball (the body) on a serving platter.

Attach the smaller cheeseball (the head) on top of the larger ball near the edge, using gentle pressure to ensure it adheres. For extra stability, you can use a toothpick or two between the balls, if desired.

Cut a triangle shape from an orange mini bell pepper for the turkey's beak. Attach it to the smaller cheeseball (the head) with a small dab of cream cheese.

Use slices of black olives for the eyes. Attach them above the beak using cream cheese.

Cut a strip of red bell pepper to form the wattle (the part hanging below the beak) and press it into place beneath the beak.

Cut two pieces of orange bell pepper into claw-like shapes for the feet and arrange them beneath the larger cheeseball.

Slice mini bell peppers lengthwise, removing the seeds and ribs of the pepper, to create "feathers." Insert the slices into the back of the larger cheeseball, alternating colors for a vibrant effect. I placed the outside of the pepper forward for a cleaner look.

Arrange additional crackers around the turkey for dipping.

Serve chilled and enjoy!