Reduce oven temperature to 350°F. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Bake an additional 1 3/4 to 2 hours or until thermometer registers 180 to 185°F., basting goose every 20 to 30 minutes with pan juices. Remove excess fat as it accumulates in pan. If necessary, cover goose with tent of foil to prevent excessive browning.