Three weeks in the primary fermentor and then a minimum of three weeks, @ around 70F, in bottles for carbonation is a good number to aim for. It can take longer for higher gravity beers to carb up so don't take three weeks as being the magic number that'll see every brew perfectly carbed and ready to drink. Then, of course, different beers will start to reach their peak condition at varying amounts of time in the bottle (conditioning) depending on how complex or high gravity/ABV they are.
Also, unless you're actually racking onto dark cherries in secondary, there's no real need for risking the chances of oxidation or infection that can happen when transferring to a secondary vessel.