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All I can do is second what everyone else has offered. My best guess is that Dennis is probably the correct answer; your bird was still frozen down by the bones, so there was significant temperature difference between the outer layer of meat and down by the bones. My only question is whether you had the cavity stuffed or not? That would have made a big difference in the meat temperature profile across the bird.

We have cooked turkey each Thanksgiving (and other times of the year) since getting our KK in '07. I have never cooked using x minutes per pound. Always just cook to internal temperatures. (I'd check your thermapen for accuracy) As far as the KK temp and preheat, I put the temp at 350 at dome, let it settle in, approximately 45 minutes, then put the bird on. Bird sits in a foil pan with veg, 1 cup broth, all buttered up. baste every hour. turns out golden brown and perfect each time.