Almost everyone here knows more than I do. That said, the trick to avoiding infection, which is the primary risk associated with racking, is to minimize the amount of equipment, and air exposure. Also, I was told that the spigot on most brew buckets is too low, and that dead yeast will work it's way out.....
Soooooo, if I were to do this, I would take my autosiphon, sanitize the crap out of it and the carboy, and then use it to transfer gently down to a safe distance above the undesirable layer in the bottom of your fermenter.
But I'm still a noob too, so I am prepared to be set straight.