Skip the secondary.
Regarding the trub, with time that will settle to the bottom, so don't be in a rush to package it. You have not goofed up, some people intentionally put all the trub into the fermenter. I have done it myself as an experiment, and could not detect any off flavors.
Cold will help particulates settle out, so after fermentation is complete, do a cold crash if you can find room in a fridge. Take it down to mid-upper 30's(F) for 3 days to a week. If you have a transparent fermenter, you can see the beer clearing, starting from the top and working down.
Use a racking cane to carefully transfer the beer out of the fermenter, leaving some behind with the trub.
My fermenters have spigots on them, so I don't use a racking cane. There will be some trub when the spigot is first opened, so the first thing I fill is the measuring flask for my hydrometer. If I'm concerned that it's still got some trub coming out of the spigot I will fill up a bottle until it runs clear, then transfer the rest to the keg or bottling bucket.
I put the sample flask (and the bottle, if there is one) in the fridge to let the trub settle, then pour them off and enjoy them as still (non-carbonated) beer.