Just becasue it is done "fermenting" doesn't mean that the yeast is done doing their job. They are very fastiduous creatures who like to clean up the mess they make during fermentation...the stuff that if you rack too soon can lead to off flavors. That's why a lot of us don't secondary and instead leave our beers alone for 3-4 weeks, then bottle...and only secondary if we are dry hopping, adding fruit, or oak. And even then we usually wait 10-14 days before moving our beer.
So don't be in a rush, this is a patience game, and your patience will be rewarded with great beer.
In fact even John Palmer mentions the benefit of not moving the beer right away.
From How To Brew;
Leaving an ale beer in the primary fermentor for a total of 2-3 weeks (instead of just the one week most canned kits recommend), will provide time for the conditioning reactions and improve the beer. This extra time will also let more sediment settle out before bottling, resulting in a clearer beer and easier pouring. And, three weeks in the primary fermentor is usually not enough time for off-flavors to occur.