Wash and slice the bell peppers long ways and remove the seeds.
Set a small, shallow bowl in the center, at the bottom of a round platter.
On the platter, place the lettuce down first. Only place halfway around the platter. It’s okay to overlap the edges of the lettuce over the platter.
Next, layer red bell peppers over the green lettuce, halfway around the platter.
Then, place small baby carrots overlapping the red peppers.
Overlap the yellow bell peppers halfway over the baby carrots.
Repeat with the yellow and orange peppers.
Fill the bowl with a dip. We like ranch or blue cheese.
Slice one mushroom for the feet of the turkey and use one whole mushroom for the head.
Cut a small slice of red pepper and yellow pepper for the beak and snoods.
You can get creative for the eyes, but we used two tiny chocolate chip morsels.