Any Tips for cooking a turkey with an infra-red fryer?

If you cook it on high keep an eye on it as it will cook fast and dry out. I use one when I'm pressed for oven space (which I won't be this year) and use medium setting. Put something under it and watch the little drip pan because it will fill up fast and spill on whatever surface you are cooking on.

Other than that it's pretty fool proof. Keep it covered and don't overcook. It's not a pretty bird so I break it down in the kitchen ans serve on a platter rather than whole. Either way I find they cook fast so just keep watch.

I would say use an injection method. And use a low salt dry rub to cover liberally. Salt as needed separately, but you want to coat this bird with your rub.
Dont overcook, use a thermometer.