Wash and dry all vegetables. Arrange the romaine leaves across a large platter with the stems pointed toward the middle and bottom of the tray to form the base for the turkey.
Slice the top off the green bell pepper, remove the seeds, and place the hollowed pepper on the platter to use as the dip container; alternatively, use a small bowl for the hummus.
Slice the bottom bumps off one orange bell pepper and cut that piece so two pepper bumps remain connected to form the orange face.
Slice the top off one yellow bell pepper, remove the stem and seeds, cut one yellow pepper bump into a beak, and reserve the other bumps from the top and bottom to make the wings and feet; set the face, wings, and feet aside.
Slice the remaining bell peppers into colored strips. Starting closest to the center pepper, layer pepper strips, baby carrots, and sugar snap peas in outward rows, tucking some pieces underneath as you move outward so the feather layers look proportionate.
Add the orange face, yellow beak, wings, and feet to the platter in the correct positions. Break toothpicks in half and use them to stabilize pieces as necessary.
Attach the candy eyes to the orange face using a small dab of hummus or honey as the 'glue'; if transporting the platter, wait to attach the eyes until after you arrive.
Fill the hollowed green pepper with hummus just before the party or just before serving.