2 green peppers, sliced in thin strips or sugar snap peas
1 lb baby carrots (setting aside 3 carrots)
2 red peppers, sliced into thin strips- saving one end ( whole for the face of the bird)
1 cucumber slices
1 pint vegetable dip
Put the container of veggie dip on the bottom of the tray. This will be the head.
Arrange the green pepper strips or sugar snap peas along the outer edge of the serving tray, but don’t cover the bottom.
Then add each layer of veggies, overlapping the previous layer. Don’t cover the bottom of the tray. These first layers of veggies are supposed to look like the turkey’s back feathers. Red pepper strips, then baby carrots, ending with the cucumbers in the center.
Use the red pepper end for the face by placing it in the dip. Take the 3 baby carrots you set aside and carve one into the beak and the other two into the feet and place accordingly just like the photo 😉