Well, I always use a secondary for all my wines and ciders. I don't always for beer, but always for other things. I guess we do things differently, but that goes to show that no one is "right" or "wrong" with winemaking.
Anyway, you should sipon quietly, (called racking), without splashing into a receiving carboy or jug. You shouldn't use the spigot, because you might get the lees (the stuff on the bottom) stirred up and mixed in. So, you sanitize your racking cane and tubing and siphon it that way. Make sure the tip of the tubing is on the bottom of the receiving vessel, so it doesn't splash around. Also, you should have a clip on the racking cane, to hold it for you against the side of the bucket. You set it so that the tip is way above the bottom, and gently lower it as the level of the cider goes down. This also keeps the lees from getting stirred up. When you get to the lees and no more clear cider, then you stop.
You also want to "top up" the carboy to minimize headspace. With cider, that's hard because you don't usually have any pre-made. (For wine, for example, I just top up with a similar wine). So, you can use sanitized marbles in the carboy to help reduce headspace. I usually start with 5.25 gallons in the bucket, so I can end up with my carboy topped up.