Set aside a tiny bit of cream cheese to attach the eyes to the pretzel later (you only need about a pea sized ball). Then, place your softened cream cheese, Buddig beef, green onions, shredded cheese, dill weed, and ranch seasoning in a large bowl.

Put gloves on for these next few steps if you don't want your hands to get messy.

Pour the bacon bits onto a plate. If you made them yourself, be sure they're dry and that you've removed any grease with paper towels. You shouldn’t need to do this with bacon bits or pieces that are pre-packaged.

Roll the cheeseball in the bacon bits, covering it completely. Use your hands to press the bacon firmly onto the cheese ball, then place it in the center of your serving plate.

Place your pretzel rod in the front center of the large ball. You may need to break it in half to make it shorter.

Use the cream cheese you set aside earlier to attach the eyes to the front of the pretzel rod.

Next, slice each pepper in half. Lay one orange piece to the side for later. Place the rest towards the back of your cheeseball, large side down, creating the turkey's tail feathers. You'll want to alternate the the orange, yellow and red pepper slices.

To make the beak, cut a small triangle from the orange pepper you set aside earlier. Use some of the reserved cream cheese to attach it.