Make the cheese ball: Thoroughly mix cream cheese, herbs, garlic, mustard and salt using a stand mixer, or in a bowl with a rubber spatula. Cover and refrigerate the cheese for two hours or overnight.
Decorate the cheese ball: Scoop out most of the cheese mixture, reserving a walnut-sized portion; you will use that for the head. Form a ball with the large portion of cheese and roll the ball in toasted, chopped almonds. Set the almond-covered cheese ball on a platter.
Roll the remaining portion of cheese into a small ball and set it on top of the larger ball - this is the turkey's head. Cut a raisin in half and place each half on the head for the eyes, the whole almond in the middle as the beak, and arrange a small piece of red pepper under the beak for the turkey's wattle. Slice dried papaya or orange bell pepper and stick them into the bottom of the cheese ball for the feet. Last, arrange thin pretzel sticks on the back of the cheese ball to look like tail feathers.
Serve with assorted crackers and crudites.
It's best to decorate the turkey cheese ball no more than an hour before serving, so the components don't get soggy. But you can make and refrigerate the cheese mixture the day before.
Recipe courtesy of Michelle Buffardi