Deep fried turkey is a popular Thanksgiving option in some areas, but the cooking method is so dangerous that a leading safety organization refuses to give turkey fryers its seal of approval.

According to experts, people are severely burned each year while frying their holiday birds.

Robert Lofland experienced the danger firsthand when a leisurely day of outdoor cooking turned into a scorching nightmare.

While deep-frying his turkey, Lofland was sprayed with flaming grease, severely burned and is now permanently scarred all over his chest and abdomen.

"All I can remember is extreme pain," Lofland said. "It was seconds."

A recent test by Underwriters Laboratories demonstrated just how quickly tragedy can strike.

During the test, a turkey fryer erupted in flames just one second after spilling over.

"We recently tested several models of deep-fat turkey fryers and find this method of cooking can be very hazardous," a UL representative said.

UL officials admit the fryer it used was over-filled with oil, and that the turkey was partially frozen, both factors that increase the likelihood of a fire.

But because of its findings, UL refuses to put its well-known stamp of approval on any model of turkey fryer.

The organization has several concerns, from overall stability of the fryers to the lack of a thermostat control.

The American National Standard Institute currently sanctions many fryers, but ANSI is currently re-thinking its policy.

There is no federal standard governing the devices.

According to tort lawyer Bill Wood, the UL seal is sought after by manufacturers, but holds no legal bearing.

"The UL seal of approval is evidence of a standard that is safety related, but it's not a standard that, if it's not met, there is liability and if it is met, there is liability," Wood said.

Either way, experts urge caution.

Safe Frying Tips

According to Fort Worth restaurant owner Grady Spears, the following tips will help keep you safe.

1. Make sure the turkey is completely thawed. Frozen birds can cause oil to splatter.
2. Don't use an extra-large bird -- 14 pounds and under is preferable.
3. Fill the fryer with water until the turkey is completely covered.
4. Take the bird out and mark the water level. Remove the water.
5. Add oil up to watermark. This ensure that oil will not spill up over the sides of the pot when you drop in the turkey.
6. Never leave the fryer unattended while cooking.

Also, fire officials recommend keeping a fire extinguisher on hand. However, they caution that most extinguishers will run out before the flames have been extinguished, even with smaller fires.

Above all else, officials warn, never deep-fry a turkey indoors. That includes inside garages and sheds.