Soak the whiskey smoke chips in water.

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 lump charcoal to the Big Green Egg, filling to the first line. Tuck a natural charcoal starter into the charcoal and light it. Let it burn for about 10 minutes with the lid open.

Add the plate setter into the egg, feet up. Close the lid, and adjust the vents to get the temperature to 450 degrees. To do this, leave about 3 inches open on the bottom.

And about a ½-inch gap open on the top.

Burp the egg (open it about one-inch to release some heat). Then, open it all the way. Place the pan of vegetables and cider on the plate setter. Add the grill rack.

Add the turkey, breast side down. Close the lid; making sure the top vent is properly set. Smoke for 30 minutes, keeping an eye on the temperature.

After 30 minutes, burp the egg. Open the lid and drop soaked smoke chips down the sides of the egg through the gaps in the plate setter. Flip the turkey over.

Close the lid, and adjust the vents to get the temperature to 350-400 degrees.

Continue cooking until the internal temperature of the turkey reaches 165 degrees.

Remove the turkey to a cutting board. Tent with foil and let rest 30-60 minutes before carving.