Preheat the oven to 400 degrees. Heat a large cast-iron griddle or skillet over medium heat.
Whisk together the baking mix, evaporated milk, heavy cream and eggs in a large bowl.
Add the butter and oil to the griddle so the entire surface is covered. Dip each English muffin half into the batter to completely coat, then transfer to the hot griddle. Cook until each side is brown, crisp and cooked through, 2 to 3 minutes per side. Remove half of the muffins to a wire cooling rack and put the other half on a baking sheet.
Toss the turkey, pickled jalapenos and pickle juice in a medium bowl. Divide the turkey among the muffins on the baking sheet. Top the turkey with a few slices of apple and a slice of cheese. Bake the sandwiches until brown and bubbly, 4 to 5 minutes.
Meanwhile, stir together the maple syrup, cranberry sauce and bourbon in a small saucepan over medium heat until melted.
Remove the sandwiches from the oven and top with their other muffin halves. Transfer to a serving platter or plates, dust with confectioners' sugar and serve with the sauce.