Clarity will improve with time, whether you rack it into secondary or not. The trub and yeast will fall out of suspension and compact on the bottom. The whole idea of needing to get the beer off the yeast as quickly as possible has been debunked many times here. Unless you are washing your yeast and need to add ingredients to your secondary, there is no reason to secondary your beer. Wait until the FG is stable, you cannot taste off flavors in the beer (green apple, butter, etc.), and it has reached your acceptable level of clarity before racking your primary fermentation to a bottling bucket and bottle it. Usually 3-4 weeks.