Wow, that's like, wow.
I smoke turkeys that size at 325F+ and my last two took 3.25 hours and 4.25 hours respectively, which just shows they can be finicky. Lets hope your chamber thermometer was off on the low side. Even at room temp, which I NEVER do with poultry, or any meat for that matter, 2 hours for a bird of that size to get to 165F IT with a 200F chamber temp is fast.
A turkey that size is a HUGE heat sink and can drop chamber temp drastically. I can only hope that there was a lot more heat in the chamber than what was indicated by the probe. If your chamber probe was close to or touching your turkey, that can drop the chamber reading significantly.
I see the original thread was posted 13 hours ago. Are you feeling okay?
BTW, please stop in at Roll Call and say "hi."