Combine the turkey, mashed potatoes, cheese, parsley, and black pepper. Shape croquette mixture into 1-inch balls and place on a waxed paper or foil-lined cookie sheet.
Roll the croquettes gently in the flour to coat, then in the egg until fully coated. Then, coat with the breadcrumbs. Place coated croquettes back on cookie sheet. Repeat with the remaining turkey mixture and crumbs.
Combine the mayonnaise, orange juice, soy sauce, garlic, pepper, and saffron, and let the mixture set for 2 hours.
After the aioli sets, heat the oil in a pot until it reaches 360 degrees F. Fry the croquettes in small batches until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Serve with the saffron orange aioli.
After the aioli sets, heat oil in a pot until it reaches about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes until golden brown. Drain on paper towels. Serve with saffron orange aioli.