Trim each strip of carrot so it is straight. You will need three strips of carrot for each turkey.
Fill the croustades to one side with garlic cream cheese.
Fold three strips over themselves and place them next to each other in the croustade on the side with cream cheese. This will ensure they stay in place.
Cover the remaining croustade with cream cheese.
Make the turkey’s beak by trimming a rectangle out of carrot.
Use red pepper to cut a long wattle (the red part next to the beak).