In a large bowl using a hand mixer or wooden spoon, beat the softened cream cheese until smooth and creamy. Add the grated sharp cheddar, minced green onions, Worcestershire sauce, garlic powder, smoked paprika, and black pepper. Beat until completely combined and evenly distributed.

Transfer the mixture onto a large sheet of plastic wrap. Reserve about 2 tablespoons of cheese mixture if making a cheese head, and shape the remaining bulk into a smooth, compact ball. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 24 hours) until firm.

Unwrap the chilled cheese ball and place on your serving platter. Press toasted pecan pieces firmly around the sides and front to coat the turkey body, leaving the back area slightly clear for tail feathers.

To assemble the majestic tail fan: Insert pretzel sticks in an arched semi-circle fan across the back of the cheese ball. Fan out rows of toasted pecan halves and oval artisan crackers between and behind the pretzels to build dense, dramatic holiday tail plumage.

To create the turkey face: Use the reserved cheese ball (or a large pecan half). Attach the candy eyes (or peppercorns), yellow cheese triangle beak, and red pepper wattle using a tiny dab of cream cheese as edible glue. Gently press the head onto the front center of the cheese ball.

Surround the turkey cheese ball with an abundant arrangement of buttery crackers, pretzel crisps, and fresh vegetable crudités. Serve slightly chilled with small spreader knives!