Often, those recipe instructions say the same thing for every style even though it may be unnecessary for most. I've seen some that are just plain wrong and/or outdated.
What sort of beer are you brewing? Unless you're adding something (like fruit), are dry-hopping or have some other specific reason, skip the secondary. You won't gain any ABV or any other benefit. You can increase the risk of oxidation by transferring the beer and by having headspace without enough CO2 to push the air out.
Let it go 3 weeks in the primary and then rack straight to the bottling bucket.
Good Temp Control -----> Happy Yeast ------> Tasty Brew