Ok. I'm trying to synthesize lots of information before I get my eggs in the mail. This is only my third hatch and my first with shipped eggs. They're traveling a long way, and I don't know if any will survive the trip. If they do, here's my plan:
Let them rest at room air temp for 12-24 hours.
Dry hatch- no water until lockdown (unless RH drops below 25%).  
HUMIDITY IS A TOOL, NEVER A SET NUMBER, use it to get the correct weight loss in the egg by they end of incubation, either by weighing or watching air cells, since these are shipped eggs mark air cells when you get them too, if they are already very large you may need a tad more if they are tiny you are good. IT ALL depends on the majority of the EGGS and THEIR needs) If you are unsure we can help with images. 
Keep them upright in their carton when starting in the incubator. No turning for first two or three days.
 IF the air cells are intact and fine TREAT EGGS AS NORMAL EGGS PLEASE !
Remove carton and turn as usual for remainder of incubation.
Add water (aim for 70%) during lockdown.
Keep in mind I have a LG still air with no turner. My hatch rates have been 60% for the first two hatches. I'm not in a position to upgrade my incubator, A
 VERY VERY CHEAP WAY IS simply ADD A cheap used computer fan! and we can help you add it! the plus to a fan is it circulates the heat evenly throughout the bator and will give you improved hatches! so it is what it is.
 IF THERE IS A WILL THERE IS A WAY ALWAYS!  I also don't have a way to measure weight loss yet.
 YOU HAVE YOUR EYES AND A FLASHLIGHT! OF COURSE YOU DO!  I'm sure these things would improve my rate, but that's gotta wait until spring. 
YOU GOT THIS WITH US! 
So, what else do I need to know about shipped vs local eggs? 
 I am sure their is more, but thats what we are here for my friend! 
NOW.... what are your temperature procedures? can you explain them again, and how you calibrated and what your using?