Goose crisis!

[warmwinterboots]

A bit of advice please if possible! We've been cooking a goose for about 2.5 hours and the temperature inside suggests it's done. However, when we cut into it it seems to be oozing pink liquid. The meat itself is dark and hot and looks done but I'd rather not end up with food poisoning! Is it ok to eat, do you think?

Help required urgently if poss please as we've already started on the rest of the meal! Bit of a fail this year...

Do you have a meat thermo? Internal temp should be 165f / 74c.

Oops! A few too many Bellinis here.

Juices should run clear, but I'd think if the internal temp is right you should be OK.

You need to stick the thermometer into the thickest part of the meat.

Thanks! Temp was in thickest part at 82 degrees so we went for it. Still alive...for now!!