In a large mixing bowl, fold together cream cheese, cheddar cheese, ranch seasoning, chives, ½ cup of chopped bacon, diced jalapeno, and Worcestershire sauce. Use a spatula to fold all of the ingredients until everything is well combined.

With clean hands, roll the cheese mixture into a ball and set it back into the bowl to create a flat surface for the cheeseball to rest on.

Cover the cheese ball with plastic wrap, and chill for 6 hours, or overnight.

To serve, combine the remaining bacon pieces and chopped pecans on a plate.

Roll the cheese ball in the mixture, and pat the bacon and pecans into the sides and top.

To create the turkey, cut the sides off of your red bell pepper, and cut one large slice for the turkey’s head. Slice the remaining bell pepper into strips.

Slice the yellow bell pepper into strips as well.

Take the large wooden skewer, and stick it through the bottom of the large red bell pepper piece, and into the cheeseball.

Take a slice of yellow bell pepper and cut a triangle from the piece for the turkey’s beak.

Take a small amount of cream cheese and smear some on the back of the yellow triangle to attach it to your turkey’s head, and repeat for the candy eyes, as well.

For the turkey tail feathers, use toothpicks to stick the bell pepper slices into the cheeseball, alternating colors.

For a little extra decoration, press a few pretzel twists into the cheeseball in front of the pepper slices.

Serve immediately & enjoy!