So, what happened to my turkey?

I used the thermometer method. The internal temperature, at the thickest parts of the breast and thigh, was 166 degrees. Skin was golden brown. Like Rachael Ray says, "Deelish!"

Well, the meal is over. Everyone was satisfied. Maria was breaking down the remains of the turkey when she starts yelling, "It's raw!"  It wasn't raw but it was very rare, still a bit bloody. What happened? The top 2/3 of the turkey was perfect while the bottom could have cooked some more. All I can think of is that the roasting pan was very deep, like 5+ inches, and the heat couldn't circulate properly. Am I on the right track?