Rinse the turkey and pat it dry. Be sure to remove the neck and giblets. Place it in a large pan.
In a bowl, combine the rub, butter and 2 tablespoons bourbon. Rub it all over the turkey – inside, outside and under the breast skin.
In a separate bowl, combine the onion, jalapenos, garlic, apple, bacon, olive oil, salt, pepper and 1 tablespoon bourbon. Stuff half of the mixture into the cavity of the bird. Place the other half in a shallow aluminum pan. Add the apple cider to the pan.
Add the platesetter into the Big Green Egg, feet up. Close the lid, and adjust the vents to get the temperature to 450 F degrees.
Place the pan of vegetables and cider on the platesetter. Add the grill rack. Add the turkey, breast side down. Close the lid. Smoke for 30 minutes at 450 F degrees.
Open the lid and drop soaked smoke chips down the sides of the egg through the gaps in the platesetter. Flip the turkey over. Close the lid, and reduce the temperature to 350-400 F degrees. Continue cooking until the internal temperature of the turkey reaches 165 F degrees.
Remove the turkey to a cutting board. Tent with foil and let rest 30-60 minutes before carving.