Thoroughly mix together cream cheese, freshly chopped herbs, minced garlic, Dijon mustard and course salt. After mixing, refrigerate the product for at least two hours before dividing the mixture into one large ball to be used as the body of the turkey and a small one to be the head.
To make a delicious homemade cheese ball mixture to work with for the turkey display, use exactly 2 packages of softened cream cheese; 2 tablespoons of a combination of freshly chopped oregano, thyme and dill; 2 minced garlic cloves; 1 teaspoon of Dijon mustard; and 1/2 teaspoon of course salt.
Decorate the cheese ball turkey no more than one hour before serving to prevent sogginess from occurring. To decorate the turkey, roll the large ball in thinly sliced toasted almonds until it is completely covered, and set it on a platter. Then place the small ball on top of the large one as the head of the turkey.
Use a whole almond for the turkey's beak and halved raisins for the eyes. Place a small slice of red pepper underneath the turkey's beak for the wattle. Slice either orange bell pepper or dried papaya, and use it as the turkey's feet. For feathers, place pretzel sticks on the turkey's tail.